Xanthan Gum Free Turmeric Ginger Beef Lettuce Cups
Bright, bold, and built entirely from whole ingredients, these lettuce cups deliver serious flavor without a single additive or thickener in sight. Fresh turmeric and ginger hit the hot pan first, blooming in coconut oil until fragrant before the beef ever touches the skillet — that one small step makes the whole dish taste layered and intentional. Coconut aminos and a squeeze of lime finish the meat with a glossy, savory-tangy coating that clings to every crumble. Butter lettuce leaves act as crisp, cool vessels that balance the warm, spiced filling perfectly, and the shredded carrots and fresh cilantro on top add crunch and brightness in every bite. For anyone navigating labels and avoiding gums or stabilizers that sneak into sauces and seasoning blends, this recipe is a genuine relief — every single ingredient is exactly what it says it is. It comes together in one skillet with straightforward steps, making it just as practical for a weeknight dinner as it is impressive enough to set out for guests.
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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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