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Asian "Salisbury" Steaks

  • 30 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 12 ounces 90%-lean ground beef
    • ¾ cup finely diced red bell pepper
    • ¾ cup chopped scallions
    • ¼ 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)
    • ½ 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.
  • Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine available in most Asian specialty markets and some larger supermarkets' Asian sections.
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