Asian Salisbury Steaks With Sauteed Watercress
6 ouncesÂ Â 90%-lean ground beef 1/3 cupÂ Â finely diced red bell pepper 1/3 cupÂ Â chopped scallions 2 tablespoonsÂ Â plain dry breadcrumbs 2 tablespoonsÂ Â hoisin sauce, divided (see Note) 1 tablespoonÂ Â minced fresh ginger 1 1/2 teaspoonsÂ Â canola oil, divided 8 cupsÂ Â trimmed watercress (2 bunches or one 4-ounce bag) 1/4 cupÂ Â Shao Hsing rice wine or dry sherry (see Note) Notes: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets. Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute. Sherry is a type of fortified wine originally from southern Spain. Donât use the "cooking sherry" sold in many supermarketsâit can be surprisingly high in sodium. Instead, purchase dry sherry thatâs sold with other fortified wines in your wine or liquor store.
Asian Salisbury Steaks With Sauteed Watercress, Recipe
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