Kung
Pao Sloppy Joes Recipe
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 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.
