Asian Salisbury Steaks & Watercress
A refreshing twist on classic Salisbury steaks. The added sweet red bell pepper, scallions and ginger really boost the flavor of the steak. The watercress gives a nutritional boost. This recipe could work equally as well served on a bed of mashed potatoes with gravy instead of the watercress.
ground beef, lean
sweet red bell peppers
scallions, spring or green onions
trimmed, about 8 cups, 1 bag
chinese (xiao xiang) wine
or dry sherry
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. You may wish to add an egg to help bind the ingredients together.
Form the mixture into 2 oblong patties and place on the prepared broiler-pan rack.
Brush the tops of the patties with ½ teaspoon oil.
Broil, gently and carefully flipping once to prevent the "steaks" from breaking apart, 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. Feel free to add some ginger and garlic to the watercress if you wish.
Cook, stirring, until smooth, bubbling and slightly reduced, about 1 minute.
Top the watercress with the Salisbury steaks and drizzle with the pan sauce. If the pan sauce seems to thin you can thicken it with a bit of cornstarch mixed with some water, add to the pan and cook for 1 minute.