Asian "Salisbury" Steak

From EatingWell: February/March 2006, EatingWell Serves Two — Subscribe Now!

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:

"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

Comment	Posted
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)!	4 days 9 hours ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
This is a great dish, and it freezes very well for a make-ahead dish. Ernst Hill, Tulsa, OK	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago
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	8 weeks 5 days ago