Seed Oil Free Turmeric Ginger Beef Lettuce Cups
These lettuce cups are bright, bold, and packed with the kind of flavor that makes you forget you're eating something genuinely clean. Grass-fed ground beef gets cooked in coconut oil — no canola, no vegetable oil, no mystery blends — so every bite is free from the industrially processed fats that sneak into so many takeout-style dishes. Fresh turmeric and ginger go straight into the hot pan first, blooming in the coconut oil and building a fragrant, golden base before the beef even hits the skillet. Coconut aminos and a squeeze of lime finish the meat with a savory, slightly tangy gloss that honestly rivals anything you'd order from a restaurant. Crisp butter lettuce leaves do the work of a tortilla or bun, keeping things light and letting the spiced beef shine without any filler. Shredded carrots and fresh cilantro on top add crunch and freshness, and a few sesame seeds scattered over the whole thing make it look like you spent way more effort than you did. This is the kind of weeknight meal that comes together fast, uses real whole ingredients, and leaves you genuinely satisfied rather than weighed down.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!