• 4servings
  • 35minutes
  • 303calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B12, D
MineralsZinc, Copper, Fluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 12 ounce(s) 90%-lean ground beef

  2. 3/4 cup(s) finely diced red bell pepper

  3. 3/4 cup(s) chopped scallions

  4. 1/4 cup(s) plain dry breadcrumbs

  5. 4 tablespoon(s) hoisin sauce , divided

  6. 2 tablespoon(s) minced fresh ginger

  7. 3 teaspoon(s) canola oil , divided

  8. 4 bunch(es) watercress , trimmed (16 cups)

  9. 1/2 cup(s) Shao Hsing rice wine , (see Ingredient note) or dry sherry

Instructions Jump to Ingredients ↑

  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.


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