Asian Sloppy Joe Sandwich is a delightful twist to the classic recipe by adding Asian condiments. Easy to make; ready in less than 25 minutes and perfect for lunch or dinner!
Saute onion and garlic: In a large skillet, heat sesame oil over medium heat, add chopped onion and cook for 1-2 minutes or until it becomes tender, then stir in the garlic and saute for 30 seconds more.
Cook the beef: Add the ground beef, use a spoon to break up the beef and cook for 5-6 minutes until it becomes brown.
500 g ground beef
Add the condiments: Add soy sauce, ketchup, hoisin sauce, brown sugar, salt, pepper and apple cider vinegar. Lower the heat and cook for 4-5 minutes or until the mixture thickens, then turn off the heat.
½ cup ketchup, 2 tablespoon brown sugar, 2 tablespoon soy sauce, ½ cup hoisin sauce, ¼ teaspoon ground black pepper, ¼ teaspoon salt, 1 apple cider vinegar
Prepare the slaw: In a mixing bowl, mix cabbage, salt, pepper, mayonnaise and lime juice.
¼ teaspoon ground black pepper, ¼ teaspoon salt, 1 cup cabbage, ½ lime juice, 2 tablespoon mayonnaise
Make the sandwich: Add 2-3 tablespoons of sloppy joe to the bottom half of each bun.
8 sesame buns
Sprinkle sesame seeds and green onion, then top with the slaw and the other half of the bun.
2 tablespoon sesame seeds, 2 tablespoon green onions
Notes
My secret for making smooth and grease-free sloppy joy is to drain the meat from any excess fat or oil after browning the beef.
Heat the sesame buns in a pan with melted butter for more flavor.
Saute the onion and garlic in medium-low heat to avoid burning them and giving a bitter taste to the sloppy joe. Only adjust the heat to over medium when you have already added the grounded beef.
Grapeseed oil is the best substitute for toasted sesame oil since it is flavorless and would allow the other ingredients to stand out.
If I don't have green onion in my fridge, I usually sprinkle diced celery instead.
Storage: Refrigerate leftover meat and slaw in separate, airtight containers for up to 2 days.