Asian "Salisbury" Steak

  • Active Time 30m
  • Total Time 35m

4 servings

The original Salisbury steak was named after a popular late 19th-century diet doctor who recommended a high-protein diet. This version only resembles the classic in name and shape--the flavors are Asian rather than European and it's served atop a tender bed of sautéed watercress. Make It a Meal: Add brown rice or rice noodles and a cold Tsingtao beer.

ingredients

  • 12 ounces 90%-lean ground beef
  • 3/4 cup finely diced red bell pepper
  • 3/4 cup chopped scallions
  • 1/4 cup plain dry breadcrumbs
  • 4 tablespoons hoisin sauce, divided
  • 2 tablespoons minced fresh ginger
  • 3 teaspoons canola oil, divided
  • 4 bunches or 2 bags (4 ounces each) watercress, trimmed (16 cups)
  • 1/2 cup Shao Hsing rice wine (see Ingredient Note) or dry sherry

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, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.

Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9647

nutrition information per serving

303 calories; 13g total fat; 4g total saturated fat; 56mg cholesterol; 392mg sodium; 18g 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.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.