Soy Free Turmeric Ginger Beef Lettuce Cups
These vibrant lettuce cups pack a serious punch of flavor thanks to fresh turmeric, ginger, and a warm blend of cumin, coriander, and cayenne — all cooked into juicy, golden-brown grass-fed beef. Coconut aminos step in as the umami-rich sauce here, delivering that savory, slightly sweet depth you'd expect from a soy-based condiment without a drop of soy in sight. It's a smart swap that works beautifully, and the lime juice brightens everything right at the finish. Crisp butter lettuce leaves act as the perfect edible vessel, keeping things light and fresh while the spiced beef filling does all the heavy lifting. Shredded carrots add a little crunch, fresh cilantro brings herby lift, and a squeeze of lime over the top ties every bite together. This is the kind of meal that feels like restaurant-quality takeout but comes together in a single skillet with ingredients you can actually trust. Serve it straight from the pan while the beef is still glossy and hot — these cups 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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