asian "salisbury" steak


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  2 - 4  ounce bunch 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.


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

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