Sesame Ginger Beef Sloppy Joes with Quick Pickled Cucumber Carrot Slaw

There’s something undeniably comforting about a sloppy joe. Our version takes this childhood classic to new heights with a savory-sweet ginger sauce and a crunchy, tangy cucumber-carrot slaw. It’s a quick, one-pan meal that delivers big on flavor without the fuss.

In just 20 minutes, you can have these delicious sandwiches on the table. The ground beef is browned with scallions and garlic, then simmered in an umami-rich ginger sauce until thick and caramelized. Pile it onto soft potato buns and top with a refreshing slaw for a perfect balance of textures and tastes. It’s a weeknight winner the whole family will love.

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Ingredients

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating white parts from green tops. Peel and mince or grate garlic. Trim and thinly slice cucumber into half-moons.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef, scallion whites, garlic, a pinch of salt and a few grinds of black pepper. Cook, breaking up the meat into small pieces, until beef is browned and scallion whites are softened, about 2-4 minutes.
3. Stir in umami ginger sauce, ketchup, sriracha and half the sesame seeds. Cook, stirring occasionally, until the sauce thickens and the beef is cooked through, about 1-2 minutes more. Taste and adjust seasoning with salt and pepper if desired. Remove from heat and cover to keep warm.
4. In a large bowl, combine shredded carrots, sliced cucumber, scallion greens, rice wine vinegar, remaining sesame seeds, ¼ teaspoon sugar and a pinch of salt. Toss well to combine. Set aside.
5. Halve the potato buns and toast them in a toaster or under the broiler until lightly golden. Fill each bun with a generous portion of the beef mixture. Top with the cucumber-carrot slaw (drain excess liquid if needed). Serve immediately with any extra slaw on the side.

Recipe Tips

FAQ

Can I use ground pork or turkey instead of beef?

Yes, ground pork or turkey work well in this recipe. Adjust cooking time as needed to ensure the meat is fully cooked.

What can I use instead of umami ginger sauce?

You can make a quick substitute by combining 4 tablespoons soy sauce, 2 tablespoons grated ginger, 2 tablespoons honey or brown sugar and 1 tablespoon rice vinegar.

How do I store leftovers?

Store the beef mixture and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef in a pan or microwave and assemble fresh buns when ready to serve.