Cinnamon Free Turmeric Ginger Beef Lettuce Cups
These vibrant lettuce cups pack serious flavor without a trace of cinnamon — which sneaks into far more savory dishes than most people realize, from spice blends to bottled sauces. Here, the warmth comes entirely from fresh turmeric and ginger bloomed in coconut oil, layered with cumin, coriander, and a touch of cayenne for gentle heat that builds beautifully. Coconut aminos and a squeeze of fresh lime juice pull everything together into a glossy, savory filling that tastes anything but stripped-down. Butter lettuce leaves do double duty as both vessel and freshness, their cool crunch playing perfectly against the warm, spiced beef. Shredded carrots and bright cilantro on top add color and texture that make these cups as fun to look at as they are to eat. This is the kind of weeknight dinner that feels like a restaurant order — fast to pull off, easy to customize, and genuinely exciting on the table.
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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.
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