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Asian "Salisbury" Steak

February/March 2006, EatingWell Serves Two

Your rating: None Average: 4.1 (48 votes)

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.



READER'S COMMENT:
"This was very good. Prepared the meat the night before. I didn't use the watercress, doubled the sauce and boiled it in a pot until it was slightly thickened.Served it with a brown rice pilaf. I plan to make this regularly. "
Asian "Salisbury" Steak Recipe

16 Reviews for Asian "Salisbury" Steak

05/16/2010
Anonymous

This meal was really good. Made it for family and visiting family. Had to get the watercress from an asian market as it was not available at the local grocery store, but I now know where to get a lot of asian things when not locally avaialble. Added to my cook binder.

Diamondback Dave in Queen Creek, AZ.

Comments
11/18/2009
Anonymous

realllyyyy gooood! easy to make but next time i would add more sauce into the meet. Furthermore, this was my first time using watercress and that was really good as well (very bold with strong flavors and crazy healthy)!

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

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