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 shap--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.
Makes 4 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 35 minutes
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
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 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.
NUTRITION INFORMATION: Per serving: 303 calories; 13 g fat (4 g sat, 6 g mono); 56 mg cholesterol; 18 g carbohydrate; 21 g protein; 2 g fiber; 392 mg sodium; 623 mg potassium.
* Case Studies are for illustrative purposes only. Services, timeframes and results may vary.