Hazelnut Free Turmeric Ginger Beef Lettuce Cups
These vibrant lettuce cups are the kind of meal that looks impressive on a platter but comes together in a single skillet with minimal fuss. Grass-fed ground beef gets bloomed with freshly grated turmeric and ginger before being seasoned with cumin, coriander, and a touch of cayenne, building layers of warm, aromatic flavor that feel anything but ordinary. Coconut aminos and a squeeze of fresh lime juice finish the beef with a glossy, savory-bright glaze that ties everything together beautifully. Crisp butter lettuce leaves act as natural cups, and a topping of shredded carrots, fresh cilantro, and optional sesame seeds adds color and crunch in every bite. The whole ingredient list is straightforward pantry-and-produce territory — no specialty items, no hidden nut-derived oils, and no cross-contact concerns from tree nut ingredients to navigate. It's a naturally light but satisfying dish that works just as well for a casual weeknight dinner as it does for a crowd-friendly spread. Serve everything family-style with lime wedges on the side and let people build their own cups at 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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