This recipe was created by everyone's favorite artisan bread and cheese guy, Dorian! His adaptation is based on a Korean Beefless Tips Rice Bowl recipe. Dorian added some of our greens and his own creative and talented touch.
1 package Gardein beefless tips, cut in half or 1/2 pound (1 cup) tuna, chicken or beef
2 cups brown rice
2 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon fresh ginger, finely grated
1garlic clove, finely minced
2 tablespoon brown sugar
splash of Sriracha
splash of vinegar
1 1/2 tablespoon vegetable oil
1/2 onion, diced
1 cup large carrot, cut into matchsticks
1 small zucchini, diced
2 1/2 cups Tatsoi or Arugula leaves (also good: Baby Tuscan Kale or Swiss Chard)
1 tablespoon roasted sesame seeds
6-8 Butterhead leaves separated
1/2 cup Moroccan Mix, coarsely chopped
Cook the rice according to package instructions.
In large bowl combine soy sauce, sesame oil, ginger, garlic clove, brown sugar, Sriracha and vinegar. Mix well and set aside.
Prep the vegetables.
In a non-stick pan over medium heat, sauté beefless tips, chicken or beef in vegetable oil for 4-5 minutes until cooked, caramelizing well on all sides. Remove from pan and set aside.
Add onions, carrot and zucchini to the pan and cook until onions are caramelized and carrots and zucchini are soft, approximately 2-3 minutes. Add soy sauce mixture, Tatsoi or Arugula, cooked beefless tips, chicken, beef or tuna and cook until sauce has thickened and greens have wilted.
Place a scoop of rice and stir fry on each Butterhead leaf. Garnish with Moroccan Mix, ramp aioli and roasted sesame seeds. Enjoy!
Thank you, Dorian!
You can find the original recipe here.