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 kung pao 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
Total TimePrep/Total Time: 30 min.
- 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 broccoli coleslaw mix (12 ounces)
- 1/2 cup chopped unsalted peanuts
- 6 hamburger buns, split or flour tortillas (8 inches)
- Fresh cilantro leaves, optional
- In a large skillet, cook beef, red pepper and 2 green onions over medium-high heat until beef is no longer pink and vegetables are tender, 6-8 minutes, breaking up beef into crumbles; 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, remaining 2 green onions, 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. Freeze option: 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.