Asian Sloppy Joes Recipes

KOREAN-INSPIRED SLOPPY JOES AND QUICK PICKLES

Steps:

• Gather your ingredients.
• For the pickles: Thinly slice the cucumber 1/4 to 1/8-inch thick. In a bowl, whisk up rice wine vinegar, sugar, chili flakes, salt and sesame oil. Add sliced cucumbers and toss.
• For sloppy joes: Peel and grate the pear on a wide tooth of box grater. Peel and chop the onion and slice or grate the garlic and ginger.
• Heat a skillet over medium-high to high heat. Add the oil, 2 turns of the pan, then add the meats and brown and crumble. Season with salt and pepper. Add pear, onions, garlic and ginger and stir a couple of minutes to soften. Add soy sauce, Worcestershire, chili paste, stock, sugar and sesame oil. Bring to a bubble and reduce heat to simmer, 10 to 15 minutes.
• Serve beef on rolls with scallions and fresh or pickled chili peppers and quick pickles.

ASIAN SLOPPY JOES

Steps:

• Cabbage-Cilantro Slaw: Combine cabbage and cilantro in a large bowl.
• In a small bowl, whisk together rice vinegar, soy sauce, lime juice and grape seed oil. Just before serving, pour the vinaigrette over the cabbage mixture and toss lightly. Will keep refrigerated in an airtight container for 2 days.
• Sloppy Joes: Heat a large, heavy frying pan on medium-high. Add grape seed oil and swirl the pan to spread the oil. Add onions, garlic, ginger, celery and sambal oelek and sauté, stirring often, until onions are translucent, about 5 minutes. Add ground beef and ground pork and use a wooden spoon to break meat into small pieces. Cook, stirring frequently, until meat is no longer pink, 6-8 minutes.
• Pour off and discard any fat from the meat (don't skip this step -- skim fat). Add hoisin sauce, tomatoes and lime juice, then season with salt and pepper. Reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally.
• Preheat the oven to 375°F.
• Cut the buns in half, place them on a baking sheet and warm for 2 minutes, or until very lightly toasted.
• Arrange the bottom halves of the buns on individual plates. Spoon about 2/3 cup of the Sloppy Joe mixture on top of each bun, then cover with 2-3 tablespoon of cabbage-cilantro slaw. Finish with the top halves of the buns. Serve immediately.

ASIAN SLOPPY JOES

Steps:

• For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Reserve 1/2 cup for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Set the rest of the sauce aside.
• For the sloppy joes: In a large skillet over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. If there is a lot of fat in the pan, spoon some of it out and discard.
• Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes. Reserve 1 cup of the mixture for the Round 2 Recipe Stuffed Cabbage Rolls, or another use.
• To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips. Reserve the remaining cabbage for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Divide the sloppy joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately.

ASIAN SLOPPY JOES

Steps:

• In a large nonstick skillet sprayed with vegetable spray, add the.
• onion, garlic and ginger. Sauté for 5 minutes or until the onion is browned. Add.
• the carrot and bell pepper and sauté for 3 more minutes.
• Add the beef and sauté for 5 minutes or until no longer pink. Add the tomatoes,.
• cover and simmer for 10 minutes. Add the hoisin sauce, lemon juice, hot sauce,.
• salt and pepper and cook for at least 5 minutes.
• Serve on white rice or pasta.

MOO SHU SLOPPY JOES

Steps:

• In a small bowl, combine the cornstarch, water, barbecue sauce, hoisin sauce, soy sauce, ginger, garlic and salt until blended; set aside., In a large skillet, saute onion and red pepper in oil until crisp-tender; remove and set aside. In the same skillet, cook beef over medium heat until meat is no longer pink; drain., Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add coleslaw mix; stir to coat. Spoon meat mixture into the center of each tortilla; top with onion mixture. Roll up tightly.