Get ready to take your taste buds on an exciting journey with my Asian Sloppy Joe recipe! This delicious fusion dish combines the comfort of classic American sloppy joes with vibrant Asian flavors for a meal that’s both familiar and refreshingly different.
I created this recipe on a weeknight when I was craving something with bold flavors but didn’t want to spend hours in the kitchen. The combination of savory ground meat, aromatic ginger, garlic, and a perfectly balanced sweet-salty-umami sauce creates a mouthwatering filling that will have everyone asking for seconds.
Why You’ll Love This
- Ready in just 45 minutes, making it perfect for busy weeknights
- Uses pantry staples with an Asian twist, so no special shopping trip required
- Versatile enough to please both adventurous eaters and those who prefer familiar flavors
- Leftovers taste even better the next day as flavors continue to develop
- Easy to adjust the spice level to suit your family’s preferences
Ingredients
- 2 teaspoons sesame oil
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 inch fresh ginger, peeled and finely minced
- 1 teaspoon neutral oil
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/2 cup hoisin sauce
- 1/2 cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce (dark soy preferred)
- 2 tablespoons brown sugar
- 2 tablespoons chili crisp or chili sauce
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, diced
- 4 burger buns, toasted
- 6 large shallots, peeled
- 1/3 cup all-purpose flour
- Oil for deep frying
- 1 tablespoon kosher salt
- 1/2 teaspoon Chinese five-spice powder
Instructions
- Heat sesame oil in a large pan or wok over medium heat. Add diced onion and stir until just softened, about 3-4 minutes. The onion should be translucent but not browned.
- Add minced garlic, ginger, and a teaspoon of neutral oil to the pan. Stir constantly until fragrant, about 1 minute. Don't let the garlic burn.
- Add ground pork and beef to the pan, breaking it up with a spoon. Cook until no pink remains and the meat is fully browned, about 6-8 minutes.
- Add hoisin sauce, ketchup, rice vinegar, soy sauce, brown sugar, and chili crisp to the meat. Stir everything together really well until completely combined.
- Let the mixture simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and coats the meat well.
- Remove from heat and stir in chopped cilantro and green onions. Mix well to distribute the fresh flavors throughout.
- While meat cooks, slice shallots paper-thin using a mandoline or sharp knife. Toss with flour in a large bowl. Heat 1.5 inches of oil in a medium pot to 350°F. Mix salt and five-spice in a small bowl.
- Shake excess flour from shallots and carefully add to hot oil. Stir to separate and fry until golden brown, about 2-3 minutes. Remove quickly to paper towels and dust with five-spice salt while hot.
- Serve the Asian sloppy joe mixture on toasted burger buns, topped generously with crispy shallots for amazing texture and flavor contrast.
Tips & Variations
- For a spicier version, add a diced jalapeño with the bell pepper or increase the sriracha.
- Make it vegetarian by substituting the ground meat with crumbled firm tofu or a plant-based ground meat alternative.
- Add finely chopped water chestnuts for extra crunch.
- For a lower-carb option, serve in lettuce cups instead of buns.
- Make ahead and store the filling in the refrigerator for up to 3 days – it actually tastes even better after the flavors have had time to meld.
- Add a tablespoon of peanut butter to the sauce for a subtle nutty flavor that complements the Asian spices beautifully.
Serving Suggestions
These Asian Sloppy Joes pair wonderfully with a simple Asian slaw made with shredded cabbage, carrots, and a rice vinegar dressing. For a complete meal, serve with a side of crispy sweet potato fries or steamed edamame.
For a fun party idea, set up a DIY Asian Sloppy Joe bar with different toppings like pickled vegetables, crispy wonton strips, and various hot sauces so everyone can customize their own sandwich.
Notes
- The filling will thicken as it cools – if it becomes too thick, add a splash of water when reheating.
- You’ll know the filling is ready when most of the liquid has reduced and the sauce clings to the meat.
- Store leftover filling in an airtight container in the refrigerator for up to 3 days.
- The filling also freezes well for up to 3 months – perfect for meal prep!
FAQs
Can I make this dish ahead of time?
Absolutely! The filling can be made 1-2 days ahead and stored in the refrigerator. Just reheat before serving.
What’s the best type of bun to use?
Brioche buns work beautifully with this recipe, but any hamburger bun will work. For an extra Asian twist, try using steamed bao buns.
Is this recipe very spicy?
As written, it has a mild to medium heat level. You can easily adjust by reducing or increasing the sriracha sauce.
Can I double this recipe for a crowd?
Yes! This recipe doubles easily. Just use a larger pot and you may need to extend the simmering time slightly to reduce the extra liquid.
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