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Asian "Salisbury" Steak

February/March 2006, EatingWell Serves Two

Your rating: None Average: 4.1 (50 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

16 Reviews for Asian "Salisbury" Steak

09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Ernst Hill, Tulsa, OK

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
Anonymous

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

Comments
09/21/2009
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

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