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 4-ounce bags watercress, trimmed (16 cups)
1/2 cup Shao Hsing rice wine, or dry sherry
Preparation
1. Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.
2. 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.
3. Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1-3 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.
Enjoy!
Note:
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. Add brown rice or rice noodles and a cold Tsingtao beer.
Serves: 4
Preparation: 35 minutes
Nutrition Facts
Per serving:
303 calories
13 g fat (4 g sat, 6 g mono)
56 mg cholesterol
18 g carbohydrates
21 g protein
2 g fiber
392 mg sodium
623 mg potassium
Nutrition Bonus: vitamin C (140% Daily Value), vitamin A (70% DV), potassium (18% DV), iron (15% DV)
Source: Link
