Asian Salisbury Steaks with Sauteed Watercress

  • Active Time 25m
  • Total Time 30m

2 servings

Back in the 19th century, an English doctor named J.H. Salisbury prescribed beef for all manner of ailments. We think he’d love this healthy update of the ground-beef-and-onions classic that bears his name. The sautéed watercress is an excellent foil to the meaty glazed beef.

ingredients

  • 6 ounces 90%-lean ground beef
  • 1/3 cup finely diced red bell pepper
  • 1/3 cup chopped scallions
  • 2 tablespoons plain dry breadcrumbs
  • 2 tablespoons hoisin sauce, divided (see Ingredient Notes)
  • 1 tablespoon minced fresh ginger
  • 1 1/2 teaspoons canola oil, divided
  • 8 cups trimmed watercress (2 bunches or one 4-ounce bag)
  • 1/4 cup Shao Hsing rice wine or dry sherry (see Ingredient Notes)

directions

Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

Gently mix beef, bell pepper, scallions, breadcrumbs, 1 tablespoon hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 2 oblong patties and place on the prepared broiler-pan rack. Brush the tops of the patties with 1/2 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress between 2 plates. Return the pan to medium-high heat. Add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce. Cook, stirring, until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

Ingredient Notes:

Hoisin sauce - This dark brown, thick, spicy-sweet sauce is made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.

Shao Hsing (or Shaoxing) - This seasoned rice wine is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.

Sherry - Originally from southern Spain, sherry is a type of fortified wine. Don’t use the "cooking sherry" sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9701

nutrition information per serving

302 calories; 13g total fat; 4g total saturated fat; 56mg cholesterol; 391mg sodium; 17g carbohydrates; 2g fiber; 21g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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