Asian Sloppy Joe SlidersPrep: 10 min Cook: 20 min Servings: 8by Bob Vincent126 recipes>
This is adapted from a recipe that appeared in Cuisine At Home recently. I added red onion and used more cilantro than the original. It is an easy dish to prepare in a hurry for a weeknight meal. The water chestnuts and hoisin sauce add an Asian flair to the standard Sloppy Joe. I served the dish with Myra Byanka's Napa Asian Coleslaw and steak fries. I served lime wedges and chopped cilantro at the table. For a wine I chose a 2011 Viansa Primitivo Rose' from Sonoma County. Chilled the wine has aromas and flavors of raspberry, sour cherry and citrus.
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- 1/2 cup scallions, white part, sliced
- 2 Tbs sesame oil
- 2 Tbs ginger, grated
- 2 Tbs garlic, pressed and creamed
- 1 lb ground sirloin (93/7)
- 2 Tbs low-sodium soy sauce
- 1 Tbs chili garlic sauce
- 1 Tbs brown sugar
- 8 oz water chestnuts, drained, rinsed and rough chopped
- 14 1/2 oz diced tomatoes, lightly drained and pureed
- 1/3 cup hoisin sauce
- 1 Tbs lime juice
- 8 ea King's Hawaiian brand sweet rolls
- 2 ea limes, quartered
- 1 cup cilantro, chopped
- Saute celery, red onion in oil over medium high heat until softened, 4-5 minutes. Add garlic and ginger; cook for 1 minute.
- Add ground beef, soy sauce and brown sugar. Cook until beef is browned, about 5-6 minutes. Optionally for less fat brown the meat separately and drain before adding other ingredients.
- Stir in water chestnuts, tomatoes and hoisin sauce. Reduce the heat to medium and cook until thickened to your liking, 6-7 minutes.
- Remove from the heat and stir in scallions and lime juice. Season to taste with salt/pepper.
- Serve with buns, cilantro and lime wedges at the table.
Leave a review or comment