Asian Salisbury Steaks & Watercress

• 6 ounces ground beef, lean 90%-lean
• 13 cup sweet red bell peppers finely diced
• 13 cup scallions, spring or green onions chopped
• 2 tablespoons bread crumbs plain dry
• 2 tablespoons hoisin sauce divided
• 1 tablespoon ginger minced fresh
• 1 1/2 teaspoons canola oil divided
• 4 ounces watercress trimmed, about 8 cups, 1 bag
• 1/4 cup chinese (xiao xiang) wine or dry sherry

1. Place rack in upper third of oven; preheat the broiler.
2. Coat a broiler pan and rack with cooking spray.
3. Gently mix beef, bell pepper, scallions, breadcrumbs, 1 tablespoon hoisin sauce and ginger in a medium bowl until just combined.
4. You may wish to add an egg to help bind the ingredients together.
5. Form the mixture into 2 oblong patties and place on the prepared broiler-pan rack.
6. Brush the tops of the patties with 1/2 teaspoon oil.
7. Broil, gently and carefully flipping once to prevent the "steaks" from breaking apart, until cooked through, about 4 minutes per side.
8. Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat.
9. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes.
10. Divide the watercress between 2 plates.
11. Return the pan to medium-high heat.
12. Add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce.
13. Feel free to add some ginger and garlic to the watercress if you wish.
14. Cook, stirring, until smooth, bubbling and slightly reduced, about 1 minute.
15. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.
16. If the pan sauce seems to thin you can thicken it with a bit of cornstarch mixed with some water, add to the pan and cook for 1 minute.

ground beef, sweet red bell peppers, scallions, bread crumbs plain, hoisin sauce, ginger, canola oil, chinese

Taken from recipeland.com/recipe/v/asian-salisbury-steaks-amp-wate-49559 (may not work)