East Meets West Salisbury Steak

By dette

East Meets West with my new spin on salisbury steak. Crunchy ater chestnuts, flavorful green onion, and sweetred pepeprs give this "steak" a delightful flavor with a subtle crunch, but it's the extraordinary pan sauce that will have you touting your good fortune. Quick cooking, tastes-like-white instant brown rice is the perfect complement.

Ingredients

• 1 lb lean ground bee
• 1/2 c. chopped water chestnuts
• 1/2 c chopped green onion, divided
• 1/4 c. finely diced red bell pepper
• 2 1/2 tbsp hoisin sauce, divided
• 3 tsp mnced ginger, divided (fresh or jarred, not dried)
• 1/8 tsp black pepper
• 1/2 c. reduced-sodium beef broth
• 1 tbsp rice vinegar
• 1 tsp brown sugar

Details

Servings 4

Preparation

Step 1

In a medium bowl, lightly mix the beef, water chestnuts, 1/4 c. green onions, bell pepper, 1 1/2 tbsp noisin suac, 2tsp ginger, and pepper. Shape into four 3 /2 ich patties.

Spray a large non-stick skillet with cooking spray and place over medium heat. Add the patties and cook for 4 minutes on each side until cooked through. Remove the cooked "steaks" cover, and set aside.

With the skillet still over medium heat, add the beef broth, 1 tbsp hoisin sauce, vinegar, 1 tsp ginger, brown sugar, and 1/4 c. green onions to the pan. Cook for 1-2 minues or until the sauce is slightly thickened. Return the steaks to the skillet and cook for 1-2 minutes, until thoroughly heated through. Serve topped with hoisin pan sauce.

If you're watching carbs or calories, serve the Salisbury seaks over a bed of finely sliced napa cabbage or spinach instead of rice.

calories 225; carb 13g; sugars 7g; total fat 9g; sat fat 4g; protein 27g; fiber 1g; cholesterol 40mg; sodium 350mg; food exchanges: 3 1/2 lean meat; 1 starch, o fa; carb choices: 1 Weight Watcher Plus Point Comparision: 6