Ingredients
- ASIAN SLAW
- 3 tbsp (45 mL) vegetable oil
- 1/2 tsp (2 mL) finely grated lime zest
- 1 tbsp (15 mL) fresh lime juice
- 1 tbsp (15 mL) sesame oil
- 1/2 tsp (2 mL) granulated sugar
- 1/2 tsp (2 mL) soy sauce
- 2 cups (500 mL) coleslaw mix
- 3 red radishes, trimmed and chopped (optional)
- 3 green onions, thinly sliced
- 2 tbsp (30 mL) finely chopped cilantro
- Kosher salt and freshly ground black pepper
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- (OPTIONAL..IF SERVING WITHOUT SLOPPY JOES..1/2 tbsp of green curry paste
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- THAI SLOPPY JOES
- 1 lb (500 g) lean ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 mL) Thai green curry paste
- 1/2 tsp (2 mL) seeded and minced bird’s eye chili (optional)
- 1 cup (250 mL) canned diced tomatoes
- 1/4 cup (60 mL) ketchup
- 1/4 cup (60 mL) finely chopped cilantro
- 1 tbsp (15 mL) fresh lime juice
- 1 tbsp (15 mL) fish sauce
- Kosher salt and freshly ground black pepper to taste
- 4 mini sub buns
- 4 Boston lettuce leaves, washed and dried
Preparation
Step 1
1 For the Asian slaw, whisk together oil, lime zest and juice, sesame oil, sugar and soy sauce in a medium non-reactive bowl. Add coleslaw mix, radishes, green onions and cilantro, and toss well. Season with salt and pepper to taste if necessary. Set aside.
2 Heat a large good-quality, nonstick skillet over medium-high heat. Add beef and onion. Cook, stirring often, until beef is no longer pink, about 3 minutes.
3 Reduce heat to medium. Cook, stirring occasionally, until onion is softened, about 3 minutes.
4 Strain contents of skillet through a sieve, discarding fat that drains off.
5 Return beef mixture to skillet. Stir in garlic, curry paste and chili (if using). Cook, stirring, over medium-high heat until fragrant, about 1 minute.
6 Add tomatoes, with their juices, and ketchup. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until beef is thoroughly cooked and mixture has thickened slightly, about 5 minutes.
7 Remove skillet from heat and stir in cilantro, lime juice and fish sauce. Season with salt and pepper to taste if necessary. Keep warm.
8 Split buns in half horizontally, then toast them, cut-sides up, under a hot broiler until golden.
9 Line bottom half of each bun with a lettuce leaf, and top with beef mixture. Pile Asian slaw on top, dividing evenly, and replace tops of buns.
Makes 4 sandwiches