Kung Pao Sloppy Joes
What happens when you combine two favorites into one easy dish? Clean plates, that’s what! My family loves Chinese food, but takeout can be expensive and not always the healthiest. This colorful stovetop sloppy joe recipe will please everyone at dinnertime, including the kids. My husband prefers to skip the bun and eat it over brown rice or rolled in lettuce wrap. —Julie Peterson, Crofton, Maryland
Can you freeze Kung Pao Sloppy Joes?
Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 small sweet red pepper, chopped
- 4 green onions, chopped, divided
- 2 garlic cloves, minced
- 2 teaspoons minced fresh gingerroot
- 1 to 1-1/2 teaspoons Sriracha chili sauce
- 1/2 cup reduced-sodium soy sauce
- 6 tablespoons rice vinegar, divided
- 1/4 cup water
- 3 tablespoons sesame oil, divided
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 package (12 ounces) broccoli coleslaw mix
- 6 hamburger buns, split, or flour tortillas (8 inches), warmed
- 1/2 cup chopped unsalted peanuts
- Fresh cilantro leaves, optional
Directions
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1In a large cast-iron or other heavy skillet, cook beef, red pepper and half the green onion over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 6-8 minutes; drain. Add garlic, ginger and chili sauce; cook 1 minute longer.
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2In a small bowl, mix soy sauce, 4 tablespoons vinegar, water, 1 tablespoon oil, cornstarch and brown sugar until smooth; stir into beef mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
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3For the slaw, in a large bowl, combine coleslaw mix and the remaining green onion, 2 tablespoons vinegar and 2 tablespoons oil; toss to coat. Spoon 1/2 cup beef mixture onto bun bottoms. Top with 1/2 cup slaw and peanuts. If desired, top with cilantro leaves. Serve remaining slaw on the side.
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