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.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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.

Nutrition bonus: Vitamin C (140% daily value), Vitamin A (70% dv), Potassium (18% dv), Iron (15% dv).

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 vegetable, 2 1/2 lean meat

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

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

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

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

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

This is a great dish, and it freezes very well for a make-ahead dish.

Ernst Hill, Tulsa, OK

My husband and I love this. We have been eating this for years. He used to get on my case because I could never follow a recipe. So he read the EatingWell magazine that I had and said please try this and please follow the recipe. I did follow the recipe except for the watercress. We never use the watercress, but use everything else. The rice wine vinegar is the best! We also add in a little extra ginger because we love it so much! We tried a new type of bread crumb! It's called Panko crispy bread crumbs by Progresso. We will never use any other bread crump. So far the best Asian Salisbury Steak yet!

J, FL

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

Loved this!!! Best application for ground beef that I have ever had. I added some hot sauce and soy to the sauce. Will make again and again!

Jennie, Minneapolis, MN

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