Fructose Free Turmeric Ginger Beef Lettuce Cups
Crisp butter lettuce cups loaded with warmly spiced ground beef are the kind of meal that feels fresh and satisfying all at once. The filling gets its depth from freshly grated turmeric and ginger bloomed in coconut oil, layered with cumin, coriander, and a touch of cayenne for gentle heat. Coconut aminos stand in for soy sauce here, bringing a savory, slightly rich finish without the fructose concerns that come with many conventional condiments and sauces. Scallion greens keep the allium flavor present while staying on the right side of fructose tolerance, and a bright squeeze of lime at the end ties everything together beautifully. Shredded carrots and fresh cilantro on top add crunch and color without complicating the ingredient list. The whole thing comes together in one skillet, which means less cleanup and dinner on the table fast. Serve the cups straight from the platter and let everyone build their own — it's casual, vibrant, and genuinely hard to stop eating.
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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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