Asian "Salisbury" Steak

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Asian "Salisbury" Steak

Post  Admin on Wed Jun 02, 2010 10:02 pm

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 bunches or 2 4-ounce bags 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.


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