
"Back in the 19th century, an English doctor named J. H. Salisbury prescribed beef for all manner of ailments. We think he'd love this healthy update of the ground-beef-and-onions classic that bears his name, The sauteed watercress is an excellent foil to the meaty glazed beef."
6 ounces 90%-lean ground beef
1/3 cup finely diced red bell pepper
1/3 cup chopped scallions
2 tablespoons plain dry breadcrumbs
2 tablespoons hoisin sauce, divided use
1 tablespoon minced fresh ginger
1 1/2 teaspoons canola oil, divided use
8 cups trimmed watercress (2 bunches or one 4-ounce bag)
1/4 cup Shao Hsing rice wine or dry sherry
Place rack in upper third 0f oven; preheat the broiler. Coat a broiler pan and rack with cooking spray
Gently mix beef; bell pepper, scallions, breadcrumbs, 1 tablespoon hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 2 oblong patties and place on the prepared broiler-pan rack. Brush the tops of the patties with 1/2 teaspoon oil.
Broil, flipping once, until cooked through, about 4 minutes per side.
Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress between 2 plates.
Return the pan to medium-high heat. Add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce. Cook, stirring, until smooth, bubbling and slightly reduced, about 1 minute.
Top the watercress with the Salisbury steaks and drizzle with the pan sauce.
Makes 2 servings
Per Serving: 302 calories; 13 g fat (4 g sat, 6 g mono); 56 mg cholesterol; 179 carbohydrate; 21 g protein; 2 g fiber; 391 mg sodium; 611 mg potassium.
Nutrition Bonus: Vitamin C (120% dailyv alue),VitaminA (70% dv), Zinc (27% dv), Potassium (17% dv).
Source: Eating Well Serves Two by Jim Romanoff and The Test Kitchen of Eating Well Magazine
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