Pecan Free Turmeric Ginger Beef Lettuce Cups
These vibrant lettuce cups are the kind of weeknight dinner that feels way more exciting than the effort involved. Grass-fed ground beef gets bloomed with freshly grated turmeric and ginger in coconut oil, building a warm, aromatic base before the spices even hit the pan. Cumin, coriander, and a touch of cayenne layer in depth, while coconut aminos and a squeeze of fresh lime juice finish the meat with a glossy, savory-bright glaze. Spooned into crisp butter lettuce leaves and topped with shredded carrots, cilantro, and a sprinkle of sesame seeds, every bite is crunchy, fragrant, and satisfying. Tree nut allergies can make navigating bold, globally inspired dishes tricky when store-bought sauces and spice blends sneak in unexpected ingredients — here, every component is straightforward and easy to verify. The whole dish comes together in a single skillet, which means less cleanup and more time enjoying dinner straight from the platter.
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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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