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 sauteed watercress. Make It a Meal: Add brown rice or rice noodles and a cold Tsingtao beer.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray.

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  • 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.

  • 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.

Tips

Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.

Nutrition Facts

305 calories; protein 20.6g; carbohydrates 17.7g; dietary fiber 2.1g; sugars 6.5g; fat 13.1g; saturated fat 3.8g; cholesterol 55.8mg; vitamin a iu 2883.8IU; vitamin c 63.8mg; folate 50.1mcg; calcium 113.1mg; iron 3mg; magnesium 45.8mg; potassium 622.8mg; sodium 392.3mg; thiamin 0.2mg; added sugar 4g.
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Reviews (18)

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19 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2011
Quick easy delicious fairly low carb. Exactly what I look for in a weeknight recipe. I substituted some sauteed spinach for the watercress. Anonymous Denver CO Read More
Rating: 5 stars
10/29/2011
This was AWESOME I thought this recipe was simple to put together and absolutely delicious. I made a few minor additions by adding grilled onions and fresh thyme to the sauce which made the presentation restaurant worthy! I also substituted roasted red peppers instead of finely chopped raw bell peppers. I cooked the meat on a grill pan to seal in the juices and crust up the outside. I served this alongside a smashed potate and french beans. I would consider this a "company is coming over meal." Pros: The sauce was perfect and the meat was juicy Cons: nothing Read More
Rating: 5 stars
10/31/2011
I made this last night and thought it was delicious - nice combination of flavors. A couple of things - I "forgot" the breadcrumbs and used spinach instead of watercress. Without the breadcrumbs it tended to fall apart but aside from that it was yummy! Next time I will double the sauce however. sharon Harwich Pt MA Read More
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Rating: 5 stars
10/31/2011
So fast easy and tasty. My picky friend and I both loved it and we are both the type of girls who work late and need something fast and healthy. It couldn't have been faster to make (although I needed to broil it more like 5-6 mins per side). Because there aren't carbs you feel sated but not overly heavy after eating it. I didn't have ginger so I subbed in garlic using half in the steak mix and half in the sauteed watercress. Kris Brooklyn NY Read More
Rating: 5 stars
10/31/2011
My husband won't eat hamburger patties but he lived in Japan for 29 years and he relished this Salisbury steak. His only complaint was that i didn't make enough for second helpings. I had trouble flipping these steaks; they fell apart. As for cleaning the pan it's still soaking! Anonymous Bellingham Wa Read More
Rating: 5 stars
01/04/2012
Melts in mouth I cooked my patties in the oven at 375 degrees for 40 minutes and the meat with phenomenal. Pros: Easy Cons: finding hoison sauce at grocery store Read More
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Rating: 5 stars
10/31/2011
I have made this three times now. It has an excellent flavor and it's such a quick dinner. The kids who don't usually like meat much love it since it's very tender and juicy. The only thing I change is I add 3 T of cornstarch so they don't fall apart so much. I have also added an egg for flavor but that's not really necessary the corn starch in my opinion is:D Nathalie Arnprior ON Read More
Rating: 5 stars
09/25/2017
Didn't have watercress so I used fresh spinach instead. The steaks were delish. Read More
Rating: 5 stars
10/31/2011
This was a very good use for ground beef. I didn't serve with the watercress and I subbed chicken stock for the rice wine. But the patties themselves were full of flavor and they came together really quickly. We will make these again. Anonymous Read More
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