Try It Tonight: These Not-So-Sloppy Joes Are Pure Deliciousness
When it comes to backyard barbecues, legendary pitmasters and well-seasoned chefs all have their secrets to developing the perfect balance of flavor. Unfortunately, most of their secrets involve days of marinating meat in a temperature-controlled room and hours of cooking over gigantic piles of coals. For most of us mere mortals living in the city, these are two luxuries most of us are not privy to–whether that’s because we’re tight on space, or at risk of getting a citation for the amount of smoke billowing out of a makeshift smoker…
The team at Laura’s Lean Beef feels the pain of home cooks aspiring to slow cook a perfect hunk of barbecue goodness. The real secret ingredient to a perfect medley of flavor starts with premium protein, like Laura’s Lean Ground Beef. For “low and slow” flavor you can make in half the time (and any size kitchen) try this easy one-pan recipe. It’s the simplest way to achieve all the gooey goodness of a BBQ favorite with or without a backyard to enjoy it.
Asian-Style Sloppy Joes With Spicy Purple Cabbage
What You’ll Need
- 1 tsp vegetable oil
- 2 lbs Laura’s 92 percent Lean Ground Beef
- ½ small yellow onion, diced
- 4 oz. button mushrooms, chopped
- 1 zucchini, diced
- 1 yellow, red, or orange bell pepper, diced
- 2 gloves garlic, minced
- 1 ½ cup organic ketchup
- 1 Tbsp. chili powder
- ½ tsp mustard
- 2 tsp Worcestershire sauce
- ½ tsp cayenne (optional)
- salt and pepper to taste
- 8 whole-wheat hamburger buns
- 2 cups shredded purple cabbage
- 2 tsp pickle juice
- 4 dill pickle spears (cut in half)
How You Make It
- Place a large skillet on medium heat. Add your oil, then ground beef, and season with salt and pepper. Cook until the ground beef is browned, breaking up with a spatula.
- Add your onions, mushrooms, zucchini, bell pepper, and garlic. Continue cooking until liquid evaporates from the pan, about 6 minutes. Cook an additional 2 minutes to caramelize the meat a little.
- Add the ketchup, brown sugar, chili powder, mustard, Worcestershire sauce, cayenne (optional), and a splash of water. Bring to a boil over high heat, then reduce to low and simmer until the sauce thickens.
- While your mixture is simmering, combine the pickle juice and shredded cabbage in a medium bowl and toss together for a quick-pickled cabbage.
- Spread your sloppy Joe mixture on a toasted bun, top with cabbage, cap with the top bun and enjoy! Serve with pickle spears if desired.
To learn more about the variety of Laura’s Lean Beef products and redeem a special Philly mag reader coupon click here.This is a paid partnership between Laura's Lean and Philadelphia Magazine's City/Studio