Macadamia Free Turmeric Ginger Beef Lettuce Cups
Bright, bold, and built for a crowd, these lettuce cups pack serious flavor into every crisp, handheld bite. Fresh turmeric and ginger hit the hot pan first, blooming into something deeply aromatic before the grass-fed beef ever touches the skillet — it's a small step that makes a huge difference. Coconut aminos and a squeeze of lime pull everything together into a glossy, savory filling that tastes far more complex than the ingredient list suggests. Butter lettuce leaves act as the perfect edible vessel, light enough to let the spiced beef shine while adding a cool, refreshing crunch. Shredded carrots and fresh cilantro on top keep each cup lively and colorful, making this just as fun to look at as it is to eat. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden oils or nut-based sauces to second-guess. Whether you're serving these as a weeknight dinner or a casual appetizer spread, they disappear fast.
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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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