Asian Salisbury Steaks With Sauteed Watercress


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) 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. Don’t use the "cooking sherry" sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.


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