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Umami Beef
Made with organic 100%
grass fed & finished beef
Savory beef is ground with fire-roasted garlic, onions, and woodsy Shiitake mushrooms — plus a tangy hint of nori seaweed, a dash of Red Boat fish sauce, and umami spices — for an exotic, Eastern-inspired adventure. Just add multicolored veggies and your favorite accents from fresh ginger to a dash of spicy horseradish.
Umami Beef
Umami Beef
INGREDIENTS: Organic 100% Grass Fed Beef, Garlic Purée, Shiitake Mushrooms, Fire Roasted Onion, Red Boat Fish Sauce (Anchovies, Sea Salt), Umami Seasoning (Dehydrated Garlic and Onion, Sea Salt, Mushroom Powder, Spice, Olive Oil ), Nori Seaweed.
Umami Beef
Made with organic 100%
grass fed & finished beef
Savory beef is ground with fire-roasted garlic, onions, and woodsy Shiitake mushrooms — plus a tangy hint of nori seaweed, a dash of Red Boat fish sauce, and umami spices — for an exotic, Eastern-inspired adventure. Just add multicolored veggies and your favorite accents from fresh ginger to a dash of spicy horseradish.
INGREDIENTS: Organic 100% Grass Fed Beef, Garlic Purée, Shiitake Mushrooms, Fire Roasted Onion, Red Boat Fish Sauce (Anchovies, Sea Salt), Umami Seasoning (Dehydrated Garlic and Onion, Sea Salt, Mushroom Powder, Spice, Olive Oil ), Nori Seaweed.
Umami Patty with Cilantro Avocado Sauce
with Umami Beef Patty
Umami Patty with Cilantro Avocado Sauce
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Umami Patty with Cilantro Avocado Sauce
with Umami Beef Patty

Ingredients

 

  • Zucchini
  • Spinach
  • Cucumber
  • Umami Patty
  • Cilantro Avocado Sauce: ½ avocado, ½ cup cilantro, ¼ cup plain yogurt, ¼ cup extra virgin olive oil, 2 tbsp water, Salt & pepper

Directions

 

Combine all of the cilantro avocado sauce ingredients in the food processor & blend. Saute zucchini & cook umami patty according to instructions.

Veggie Stir Fry with Umami Beef Patty
with Umami Beef Patty
Veggie Stir Fry with Umami Beef Patty
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Veggie Stir Fry with Umami Beef Patty
with Umami Beef Patty

Veggie Stir Fry with Umami Patty     

INGREDIENTS

  • Green Beans
  • Yellow Squash
  • Zucchini
  • Spinach
  • Mushrooms
  • Tribali Foods Umami Patty
  • Cilantro Microgreens
  • Toasted Sesame Seeds
  • Garlic
  • ¼ cup Coconut Aminos

DIRECTIONS

Sauté all of the veggies in the skillet

Combine ¼ cup coconut aminos with grated garlic, sea salt & pepper. Add sauce to the sautê. In separate pan, heat umami patty according to package instructions. Add spinach, vegetables & patty to bowl.

 

 



Sweet Potato Fried Rice w/ Umami Beef Patties
with Umami Beef Patties
Sweet Potato Fried Rice w/ Umami Beef Patties
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Sweet Potato Fried Rice w/ Umami Beef Patties
with Umami Beef Patties

INGREDIENTS

  • 1 tablespoon coconut oil
  • ¼ cup chopped onions
  • 3 large sweet potatoes, peeled and shredded
  • 1 cup chopped green beans
  • ½ cup chopped carrots
  • 1 teaspoon minced fresh ginger
  • 2 eggs
  • salt to taste
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ¼ cup Coconut Aminos
  • 4 TRIBALÍ Umami Beef Patties

DIRECTIONS

Place a large skillet over medium high heat. Add 1 tablespoon of coconut oil and let that heat up. Then add chopped onions and let cook for about 2 minutes, stirring occasionally. Add in your sweet potato rice and let cook for about 6 minutes, stirring occasionally until it starts to get tender.  Add green beans and carrots and stir to combine. Cover and let cook for another 4 minutes until everything is tender.

 

Make a well in the middle of the pan by pushing the sweet potato mix against the sides.  In a small bowl mix eggs with a pinch of salt and a few grinds of pepper. Pour egg mixture into the well of the pan and stir them occasionally, trying not to combine with the sweet potato mix. Once eggs are scrambled, stir them together with the sweet potato mix.

 

Add in ½ teaspoon pepper, ½ teaspoon garlic powder and coconut aminos. Season to taste with salt if necessary. Stir to combine and season more to taste if necessary.

 

Cook the TRIBALÍ Umami Beef Patties according to package directions and serve on top of the fried rice.

Brussel Sprout & Carrot Stir Fry w/ Umami Beef Patties
with Umami Beef Patties
Brussel Sprout & Carrot Stir Fry w/ Umami Beef Patties
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Brussel Sprout & Carrot Stir Fry w/ Umami Beef Patties
with Umami Beef Patties

INGREDIENTS

  • 1.5 pounds Brussels Sprouts
  • 3 large carrots
  • 1 tablespoon olive oil
  • 1/3 cup coconut aminos
  • 1 tablespoon coconut sugar
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon arrowroot powder + 1 tablespoon water
  • 4 Tribalí Umami Beef Patties

DIRECTIONS

Slice off the rough ends of the brussels sprouts and slice them thinly, either with a mandolin or running them through a food processor fitting with the slicing attachment.  Peel the carrots and shred them with a grater or the shredding attachment on your food processor. Bring a large skillet or wok over medium high heat and add in 1 tablespoon of oil.  Once it is hot add in brussels sprouts and cook, stirring occasionally for about 5 minutes or until they start to tenderize. Add in carrots and continue cooking for another 2 minutes.  While that cooks, place a small saucepan over medium high heat and add in coconut aminos, coconut sugar, ginger and garlic. Bring to a boil then add in the arrowroot and water mixture and stir vigorously to combine until thickened then remove from heat.  Once the brussels sprouts and carrots are cooked, add in the sauce and toss to coat. Cook the Tribalí Umami Beef Patties according to package directions and serve on top of the stir fry.

Shiitake Bok Choy with Umami Beef Patty

sautéed with ginger, sesame, and chilies plus pickled onions

 

Shiitake Bok Choy with Umami Beef Patty
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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.

 

Serves 4

Cauliflower Rice with Umami Beef Patty
with broccolini, carrots, almonds, and orange-sesame dressing
Cauliflower Rice with Umami Beef Patty
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Cauliflower Rice with Umami Beef Patty
with broccolini, carrots, almonds, and orange-sesame dressing

Ingredients

 

  • 4 Tribalí Umami Beef Patties
  • 1 tablespoon ghee
  • ½ cup carrots, finely diced
  • ¼ cup chopped scallions
  • 1 small head of cauliflower, riced, about 4 cups
  • 1 bunch broccolini, coarse bottom parts of the stems removed
  • ⅓ cup sliced almonds
  • ¼ teaspoon red pepper flakes, optional
  • microgreens, optional as a garnish
  • sea salt and freshly ground black pepper

 

Orange-Sesame Dressing

 

  • 1 tablespoon fresh orange juice
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon Coconut aminos
  • ½ teaspoon minced ginger
  • 1 garlic clove, minced
  • sea salt and freshly ground black pepper

Method

 

Make the Orange sesame dressing: In a small bowl, whisk together the orange juice, sesame oil, rice vinegar, aminos, ginger, garlic, and pinches of salt and pepper. Set aside.

 

Heat the ghee in a large skillet over medium heat. Add the carrots and cook, stirring, for 6 to 8 minutes or until they become tender but still have a bite. Add the scallions, stir and cook for 2 more minutes. Add the cauliflower rice, a few generous pinches of salt and pepper, and cook, stirring, for 5 more minutes or until the cauliflower is lightly cooked but not mushy. Remove the skillet from the heat and stir in half of the dressing.

 

Cook the Tribalí Umami Beef Patties according to package directions.

 

In a steamer basket over boiling water, steam the broccolini for 4 to 5 minutes or until tender but still bright green.

 

Assemble bowls with Umami Beef Patties, cauliflower rice-carrot mixture, and broccolini and drizzle with the remaining dressing. Top with sliced almonds and red pepper flakes if desired. Garnish with a few microgreens.

 

Serves 4