Mongolian Beef Sloppy Joes

Name: Mongolian Beef Sloppy Joes
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; onion; serrano chiles; hoisin sauce; oyster sauce; soy sauce; honey; hamburger buns

Add an Asian twist to traditional sloppy joes. Ground Beef, serrano chiles, hoisin and soy sauce give this meal a worldly flavor.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

1 pound Ground Beef (93% lean or leaner)
1 medium onion, chopped
1 to 2 serrano chiles, seeded, chopped
3 tablespoons hoisin sauce
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon honey
4 hamburger buns

Preparation

Step 1

Heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and chiles; cook 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Pour off drippings, as necessary.

Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Step 2

Stir in hoisin sauce, oyster sauce, soy sauce and honey; bring to boil. Reduce heat; simmer 5 minutes, stirring often.
Step 3

Divide beef mixture evenly on bottom half of each bun; close sandwiches.

Nutrition Information

358 Calories

0 %*

3.8g SAT FAT

0 %DV**

31g PROTEIN

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4.6 mg IRON

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6.9 mg ZINC

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* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 358 Calories; 91.8 Calories from fat; 10.2g Total Fat (3.8 g Saturated Fat; 0.2 g Trans Fat; 1.3 g Polyunsaturated Fat; 3.7 g Monounsaturated Fat;) 84 mg Cholesterol; 950 mg Sodium; 36 g Total Carbohydrate; 0.6 g Dietary Fiber; 12 g Total Sugars; 31 g Protein; 4.3 g Added Sugars; 89.2 mg Calcium; 4.6 mg Iron; 509 mg Potassium; 0 mcg Vitamin D; 0.4 mg Riboflavin; 8.4 mg NE Niacin; 0.5 mg Vitamin B₆; 2.9 mcg Vitamin B₁₂; 287 mg Phosphorus; 6.9 mg Zinc; 33.7 mcg Selenium; 104.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Potassium, and Choline.

390 Calories

0 %*

5.4g SAT FAT

0 %DV**

26g PROTEIN

0 %DV

3.9 mg IRON

0 %DV

5.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 80% lean ground beef, 1/4 recipe: 390 Calories; 138.6 Calories from fat; 15.4g Total Fat (5.4 g Saturated Fat; 0.6 g Trans Fat; 1.4 g Polyunsaturated Fat; 6.3 g Monounsaturated Fat;) 68 mg Cholesterol; 947 mg Sodium; 36 g Total Carbohydrate; 0.6 g Dietary Fiber; 12 g Total Sugars; 26 g Protein; 4.3 g Added Sugars; 99.5 mg Calcium; 3.9 mg Iron; 426 mg Potassium; 0 mcg Vitamin D; 0.3 mg Riboflavin; 8.5 mg NE Niacin; 0.4 mg Vitamin B₆; 2.3 mcg Vitamin B₁₂; 238 mg Phosphorus; 5.3 mg Zinc; 29.2 mcg Selenium; 74.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Phosphorus, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.