Gluten Free Turmeric Ginger Beef Lettuce Cups
Bright, bold, and built for people who want serious flavor without any grain-based fillers or sauces hiding gluten in the fine print. Grass-fed ground beef gets bloomed in coconut oil with freshly grated turmeric and ginger, then seasoned with cumin, coriander, and a hit of cayenne before coconut aminos and lime juice pull everything into a glossy, savory finish. Butter lettuce leaves stand in as the wrap, giving you that satisfying crunch and handheld appeal without a tortilla or bun in sight. The coconut aminos do the heavy lifting where soy sauce would normally be a problem, delivering that deep umami note while keeping things completely wheat-free. Shredded carrots, fresh cilantro, and a squeeze of lime on top make each cup feel fresh and restaurant-worthy. This is the kind of weeknight dinner that looks impressive on the table but comes together in a single skillet with straightforward steps anyone can follow.
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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
- Ā½ tsp ground coriander
- Ā¼ tsp cayenne pepper
- Ā½ tsp sea salt
- Ā¼ tsp black pepper
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
For serving
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrots
- Ā¼ 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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