Paleo Turmeric Ginger Beef Lettuce Cups
Bright, bold, and built for weeknights, these lettuce cups pack serious flavor into a surprisingly clean package. Fresh turmeric and ginger hit the hot coconut oil first, blooming into something fragrant and almost floral before the grass-fed beef ever touches the pan — it's a small step that makes a big difference. Coconut aminos stand in for soy sauce, delivering that savory, slightly sweet depth without any grain or legume ingredients to worry about. Butter lettuce leaves do double duty as both vessel and crunch, keeping everything light while shredded carrots and fresh cilantro add color and brightness. The whole thing comes together in a single skillet, which means less cleanup and more time actually eating. Squeeze a lime wedge over the top right before you bite in and the whole dish just wakes up.
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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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