Makes 4 servings
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)