Chicken Free Turmeric Ginger Beef Lettuce Cups
These lettuce cups are bright, bold, and packed with flavor from fresh turmeric and ginger bloomed in coconut oil — a technique that coaxes out every bit of their warm, earthy punch before the beef ever hits the pan. Grass-fed ground beef gets coated in cumin, coriander, and a touch of cayenne, then finished with coconut aminos and a squeeze of lime for a glossy, savory filling that tastes far more complex than the ingredient list suggests. Butter lettuce leaves act as the perfect natural vessel — crisp, cool, and just sturdy enough to hold a generous scoop without falling apart. Shredded carrots and fresh cilantro on top add crunch and freshness that balance the warmth of the spiced meat beautifully. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. For anyone navigating a poultry-free kitchen, this kind of recipe is a genuine find — deeply satisfying, full of protein, and built entirely around beef and produce with no substitutions needed. Serve everything family-style and let people build their own cups right at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef
- 1 lb grass-fed ground beef
- 2 tbsp coconut oil
- 1 tbsp fresh turmeric, peeled and finely grated
- 1 tbsp fresh ginger, peeled and finely grated
- 3 scallions (green tops only), thinly sliced
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- ½ tsp sea salt
- ¼ tsp black pepper
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
For serving
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrots
- ¼ cup fresh cilantro leaves
- 1 lime, cut into wedges
- 1 tsp sesame seeds (optional)
Instructions
- 1
Separate the butter lettuce into individual cup-shaped leaves and arrange on a large platter. Set out the shredded carrots, cilantro, and lime wedges alongside.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering and the oil coats the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!