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This recipe for Asian Sloppy Joes is a modern twist on a retro dish with simple, fresh ingredients to create a mouth-watering dish. It’s a perfect (dare I say it?) back to school meal for the family.
Raciónes: 6
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Ingredientes
- CABBAGE-CILANTRO COLESLAW Asian Sloppy Joes with Cabbage Cilantro Coleslaw
- 2 cups shredded green cabbage
- ¼ cup chopped fresh cilantro
- 2 tbsp. rice vinegar
- 1 tbsp. low sodium soy sauce
- Juice of 1 lime (about 1 tbsp.)
- 2 tbsp. grapeseed oil
- SLOPPY JOES:
- 2 tbsp. grapeseed oil
- 2 red onions, in ¼ inch dice (about 2 cups)
- 1 tbsp. minced garlic
- 1 tbsp. minced fresh ginger
- 2 ribs celery, in ¼ inch die (about ¾ cup)
- 1 tbsp. sambal oelek or any hot sauce of your choice
- 1 lb. of extra lean ground beef
- 1 lb. ground pork
- 1 cup hoisin sauce
- 1 cup chopped fresh or canned Roma tomatoes
- Juice of 1 lime (about 1tbsp)
- 2 tsp. sea salt
- ½ tsp. black pepper
- 6 Portuguese buns, or any other bun of your choice
Direcciones
- Cabbage-Cilantro Coleslaw:
- Combine cabbage and cilantro in a large bowl. In a small bowl, whisk together rice vinegar, soy sauce, lime juice and grapeseed oil. Just before serving, pour the vinaigrette over the cabbage 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 grapeseed oil and swirl the pan to spread the oil. Add onions, garlic, 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 to 8 minutes. Pour off and discard any fat from the meat. 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 to 3 tbsp. of cabbage-cilantro coleslaw. Finish with the top halves of the buns. Serve immediately. Refrigerate leftover meat and slaw, separately, in airtight containers for up to 2 day
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 6 servings | |
| Calories 581 | |
| Calories from Fat 341 | 59% |
| Total Fat 38.02g | 48% |
| Saturated Fat 11.52g | 46% |
| Trans Fat 0.71g | |
| Cholesterol 107mg | 36% |
| Sodium 1667mg | 69% |
| Potassium 703mg | 20% |
| Total Carbs 29.46g | 8% |
| Dietary Fiber 2.9g | 10% |
| Sugars 17.45g | 12% |
| Protein 29.62g | 47% |
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