Food & dining
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    sunday supper

    Recipe for spicy sloppy Joes

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4 with leftovers


    1tablespoon sriracha
    ¼cup cider vinegar
    2teaspoons granulated sugar
    2tablespoons sesame oil
    1head Napa cabbage, thinly sliced
    ¼head red cabbage, thinly sliced
    2carrots, grated
    1bunch scallions, thinly sliced
    ¼cup chopped fresh cilantro
    Salt and black pepper, to taste

    1. In a bowl large enough to hold the slaw, whisk the sriracha, vinegar, sugar, and sesame oil.

    2. Add the Napa cabbage, red cabbage, carrots, scallions, cilantro, salt, and black pepper. Toss well. Taste for seasoning and add more salt, if you like. Set aside 2 cups of slaw for the enchiladas.



    3tablespoons canola oil
    2pounds ground beef
    2medium onions, chopped
    Salt and pepper, to taste
    2cloves garlic, finely chopped
    8ounces button mushrooms, chopped
    1tablespoon Chinese 5-spice powder
    ¼cup Thai red curry paste
    2tablespoons brown sugar
    2tablespoons soy sauce
    Dash of sriracha
    ¼cup sweet chile sauce
    1can (28 ounces) chopped tomatoes
    ¼cup chopped fresh basil
    ¼cup chopped fresh cilantro
    4soft hamburger buns, split

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    1. In a large skillet with a heatproof handle over medium heat, heat 1 tablespoon of the canola oil. Add the ground beef and cook, breaking up the meat, for 5 minutes or until browned. With a slotted spoon, remove the meat from the pan and transfer to a bowl. Discard the fat and wipe out the pan with paper towels.

    2. Return the skillet to medium heat. Add the remaining 2 tablespoons of oil and when it is hot, add the onions and a generous pinch of salt. Cook, stirring, for 8 minutes. Add the garlic and mushrooms and cook, stirring, for 3 minutes, or until mushrooms release their juices. Add the 5-spice powder, curry paste, brown sugar, soy sauce, sriracha, chile sauce, and tomatoes. Stir well. Return the beef to the pan.

    3. Bring to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Add the basil and cilantro. Set aside 4 cups of the beef mixture for the enchiladas. Spoon ½ cup of the remaining beef mixture onto each bun. Top with slaw.

    Jaclyn Fishman