Yeast Free Turmeric Ginger Beef Lettuce Cups
These vibrant lettuce cups are packed with bold, aromatic flavor — fresh turmeric and ginger bloom in hot coconut oil before the beef ever hits the pan, building a fragrant base that makes every bite feel intentional and alive. Coconut aminos stand in for soy sauce, adding a savory, slightly sweet depth without any of the fermented ingredients that can be tricky to navigate on a yeast-free eating plan. A squeeze of fresh lime and a handful of bright cilantro keep things feeling light and fresh, even though the spiced beef is genuinely satisfying. Butter lettuce leaves do double duty as both vessel and vegetable, giving you that satisfying crunch without any bread or wrap that might sneak in unwanted ingredients. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Shredded carrots add color and a gentle sweetness that balances the heat from the cayenne, making this a dish that works for picky eaters and adventurous ones alike.
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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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