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Salisbury Steak on Watercress

   Makes 4 servings
   Prep Time: 10 minutes
   Total Time: 25 minutes
   Ease of Preparation: Easy

  12 ounces 90%-lean ground beef
  3/4 cup finely diced red bell pepper
  1/2 cup chopped scallions
  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 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, 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, 1-3 minutes. Divide the watercress among 4 plates.

4. 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.

Nutrition Notes: per serving: calories 287; fat 13 g (4 g sat, 6 g mono, poly 1.6g); cholesterol 56 mg; carbohydrates 15 g; protein 21 g; fiber 2 g; sodium 373 mg; potassium 872 mg;

Nutrition Bonus: vitamin C (160% Daily Value), vitamin A (110% DV), calcium (20% DV), iron (15% DV)