Ingredients

• 6 ounces 90%-lean ground beef
• 1/3 cup finely diced red bell pepper
• 1/3 cup chopped scallions
• 2 tablespoon plain dry breadcrumbs
• 2 tablespoon 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)

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Cooking Directions

Step 1

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

Step 2

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.

Step 3

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.