Wheat Free Turmeric Ginger Beef Lettuce Cups
These vibrant lettuce cups are packed with bold, aromatic flavor — fresh turmeric and ginger bloomed in coconut oil give the grass-fed beef a warm, golden depth that feels anything but ordinary. Coconut aminos step in where soy sauce typically would, delivering that savory, slightly sweet umami hit without a drop of wheat or gluten in sight. It's one of those recipes where every swap actually makes the dish better, not just safe. Crisp butter lettuce leaves act as the perfect edible vessel, and the shredded carrots and fresh cilantro on top add crunch and brightness that balance the spiced meat beautifully. A squeeze of lime right before eating ties everything together with a little citrusy punch. The whole thing comes together in one skillet, which means less cleanup and more time enjoying the meal. Whether you're cooking for yourself or feeding a crowd, these cups are the kind of handheld dinner that disappears 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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