Eating the TRIBALÍ way is pure and simple. Just pick your patty, then play up the taste, texture, and visual appeal with colorful produce and a healthy dose of good fats.
Shiitake Bok Choy with Umami Beef Patty
Shiitake Bok Choy with Umami Beef Patty
sautéed with ginger, sesame, and chilies plus pickled onions
Ingredients
4 Tribalí Umami Beef Patties
1 tablespoon ghee, divided
8 ounces shiitake mushrooms, sliced
4 baby bok choy, sliced into halves or quarters, depending on size
Coconut aminos, for drizzling
½ teaspoon sesame oil
1 tablespoon sesame seeds
¼ cup mint leaves
red pepper flakes, optional
Pickled Onions
½ small red onion, thinly sliced
white wine vinegar (enough to cover the onions in a jar)
drizzle of maple syrup
pinch of sea salt
Method
Make the Pickled onions by placing the sliced onions in a jar. Add white wine vinegar, a drizzle of maple syrup and a pinch of salt. Cover and chill for 1 hour or overnight. Store any extra in the fridge for up to 2 weeks. Drain before serving.
Heat ½ tablespoon of ghee in a large skillet over medium heat. Add the mushrooms and cook until tender, stirring occasionally, about 8 minutes. Remove from heat and transfer to a large plate. Wipe out the pan and return it to stove, turning the burner to medium-low heat. Add another ½ tablespoon of ghee, then add the bok choy and stir to coat with the ghee. Cover and cook for 4 minutes or until they begin to wilt. Turn the bok choy and continue cooking, covered, 4 minutes more or until tender. Add a few tablespoons of water if they begin sticking to the bottom of the pan. Transfer the bok choy to the plate with the mushrooms and drizzle lightly with coconut aminos and the sesame oil.
Cook the Tribalí Umami Beef Patties according to package directions.
Assemble bowls with Umami Beef Patties, mushrooms, bok choy, and sesame seeds. Top with the pickled onions. Garnish with mint leaves and red pepper flakes if desired.
