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Kung Pao Sloppy Joes

Name: Kung Pao Sloppy Joes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings.
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); 1/2 cup chopped unsalted peanuts; Fresh cilantro leaves, optional

8 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

Updated: Apr. 08, 2022

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

Kung Pao Sloppy Joes Recipe photo by Taste of Home

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)
1/2 cup chopped unsalted peanuts
Fresh cilantro leaves, optional

Directions

In 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, 6-8 minutes; crumble meat; drain. Add garlic, ginger and chili sauce; cook 1 minute longer.

In 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.
For 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.

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.

Nutrition Facts

1 sandwich: 461 calories, 21g fat (5g saturated fat), 47mg cholesterol, 1299mg sodium, 44g carbohydrate (16g sugars, 4g fiber), 25g protein.