Best Asian Sloppy Joes Recipes

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-INSPIRED SLOPPY JOES

Steps:

• Heat sesame oil in a large skillet over medium heat. Add pork; cook and stir until pork is no longer pink, about 5 to 7 minutes. Add scallions, ginger, lemongrass, and garlic powder; cook and stir until fragrant, 2 to 3 minutes.
• Reduce heat to low. Stir in soy sauce and ketchup. Cook until flavors combine and mixture thickens slightly, 3 to 5 minutes. Season with salt and pepper.
• Combine cabbage, wasabi mayonnaise, rice vinegar, and lime juice in a large bowl; toss to mix slaw.
• Split each bread roll and fill with pork mixture. Top with slaw before serving.

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:

• 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.

ASIAN SLOPPY JOES

Steps:

• Cut the onions into 1/4-inch dice to yield at least 2 1/2 cups. Cut the celery into small dice to yield at least 1 cup. Mince the garlic (2 tablespoons) and ginger (1 tablespoon); this can be done together. Heat a large skillet (at least 12 inches) over high heat. Add the oil and swirl to coat the bottom; once the oil is hot, add the onions, celery, garlic, ginger and hot chili sauce (to taste), stirring to coat evenly. Cook for about 2 minutes, stirring, until the vegetables have started to soften. Add the hoisin sauce (to taste) and cook for 1 minute, stirring, then add the beef and pork in pinches. Cook for about 8 minutes, stirring often to break up the meat, until it is no longer pink. While the meat is cooking, coarsely chop the tomatoes, reserving their juices (the juices should yield at least 1/2 cup; if not, add more from the can or from another tomato as needed). Cut the lime in half horizontally. Shred some lettuce leaves for serving. Add the tomatoes and their juices to the skillet, then squeeze in the juice of the lime halves. Season with pepper to taste. Stir to combine; reduce the heat to medium-low and cook uncovered for 15 minutes. Some of the liquid will evaporate. While the sloppy Joe mixture is cooking, split and toast the buns. Place a bottom half on each plate. When the mixture is ready, place a generous portion of sloppy Joe mixture on each bottom bun, then place lettuce on top. Add the bun tops; serve hot.

ASIAN SLOPPY JOES

Steps:

• Heat a stockpot over high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the onions, garlic, ginger, celery, and sambal. Saute, stirring occasionally, until the onions are soft, about 2 minutes.Add the hoisin sauce and saute 1 minute.
• Add the beef and pork and saute, breaking up the meat, until just cooked through, about 6 minutes. Add the lime juice and tomatoes and season with salt and pepper. Reduce the heat to medium-low and simmer until the mixture has thickened enough to mound when ladled, 20 to 25 minutes.
• Toast the buns and place bottom half on each individual plate. Top generously with the meat mixture. Top with lettuce and the bun tops. Serve with the chips and pickles.