Recipe: Asian Salisbury Steaks (using ground beef, serves 2)

ASIAN SALISBURY STEAKS

"Back in the 19th century, an English doctor named J. H. Salisbury prescribed beef for all manner of ailments. We think he'd love this healthy update of the ground-beef-and-onions classic that bears his name, The sauteed watercress is an excellent foil to the meaty glazed beef."

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 use
1 tablespoon minced fresh ginger
1 1/2 teaspoons canola oil, divided use
8 cups trimmed watercress (2 bunches or one 4-ounce bag)
1/4 cup Shao Hsing rice wine or dry sherry

Place rack in upper third 0f oven; preheat the broiler. Coat a broiler pan and rack with cooking spray

Gently mix beef; bell pepper, scallions, breadcrumbs, 1 tablespoon hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 2 oblong patties and place on the prepared broiler-pan rack. Brush the tops of the patties with 1/2 teaspoon oil.

Broil, flipping once, until cooked through, about 4 minutes per side.

Meanwhile, heat the remaining 1 teaspoon oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress between 2 plates.

Return the pan to medium-high heat. Add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce. Cook, stirring, until smooth, bubbling and slightly reduced, about 1 minute.

Top the watercress with the Salisbury steaks and drizzle with the pan sauce.

Makes 2 servings

Per Serving: 302 calories; 13 g fat (4 g sat, 6 g mono); 56 mg cholesterol; 179 carbohydrate; 21 g protein; 2 g fiber; 391 mg sodium; 611 mg potassium.

Nutrition Bonus: Vitamin C (120% dailyv alue),VitaminA (70% dv), Zinc (27% dv), Potassium (17% dv).

Source: Eating Well Serves Two by Jim Romanoff and The Test Kitchen of Eating Well Magazine