Nutmeg Free Turmeric Ginger Beef Lettuce Cups
These vibrant lettuce cups bring together warm, earthy spices and bright citrus in a way that feels both fresh and deeply satisfying. Grass-fed ground beef gets bloomed in coconut oil with freshly grated turmeric and ginger, building a fragrant, golden base before the other spices even hit the pan. Cumin, coriander, and a touch of cayenne layer in savory heat, while coconut aminos and lime juice finish the meat with a glossy, umami-rich coating that clings to every bite. The whole thing gets spooned into crisp butter lettuce leaves and topped with shredded carrots, fresh cilantro, and a squeeze of lime — no utensils required, just pick one up and go. For anyone navigating warm-spice blends that often sneak nutmeg into the mix, this recipe keeps things clean and intentional, leaning on turmeric, ginger, and cumin to do all the heavy lifting. It's the kind of weeknight dinner that looks impressive on a platter but comes together in a single skillet with minimal fuss. Light, bold, and genuinely craveable — these cups are going to earn a permanent spot in your rotation.
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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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