Hoisin Salisbury Steaks

Ingredients

  • 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 (see Note)
  • 1 tablespoon minced fresh ginger
  • 1 1/2 teaspoons canola oil, divided
  • 8 cups trimmed watercress, (2 bunches or one 4-ounce bag)
  • 1/4 cup Shao Hsing rice wine, or dry sherry (see Note)

Preparation

  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, 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.
  3. 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 cover with the pan sauce.

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