Asian Salisbury Steaks with Sauteed Watercress

By carvalhohm

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 sauteed 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 Note)
• 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 Note)

Preparation

Step 1

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

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

3.Meanwhile, heat remaining 1 teaspoon oil in large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide watercress between 2 plates. Return 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 watercress with Salisbury steaks and drizzle with pan sauce.

Tips:

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