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Asian "Salisbury" Steak

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  35 Minutes
  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 sauteed watercress. Make It a Meal: Add brown rice or rice noodles and a cold Tsingtao beer.
For Asian “Salisbury” Steak:
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 4-ounce bags  watercress, trimmed (16 cups)
1/2 cup  Shao Hsing rice wine (see Ingredient note) or dry sherry

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 303
Fat. Total: 13g
Protein: 21g
Carbohydrates, Total: 18g
Fat, Saturated: 4g
Fiber: 2g
Cholesterol: 56mg
Sodium: 392mg
% Cal. from Fat: 39%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: diane Reviewed: 04/08/2010
Very Good!
I did "Asian night " for my daughter's birthday and my family liked this the best. Looked nice and colorful on the plate too. Be sure to use broiler pan, not a rack because some of the meat fell thru.
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