Ingredients

• 12 ounces 90%-lean ground beef
• 3/4 cup finely diced red bell pepper
• 3/4 cup chopped scallions
• 1/4 cup plain dry breadcrumbs
• 4 tablespoon hoisin sauce, divided
• 2 tablespoon minced fresh ginger
• 3 teaspoons canola oil, divided
• 4 bunches or watercress, trimmed (16 cups)
• 1/2 cup Shao Hsing rice wine, (see Ingredient note) or dry sherry

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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, 3 tablespoons hoisin sauce and ginger in a medium bowl until just combined. Form the mixture into 4 oblong patties and place on the broiler-pan rack. Brush the tops of the patties with 1 teaspoon oil. Broil, flipping once, until cooked through, about 4 minutes per side.

Step 3

Meanwhile, heat the remaining 2 teaspoons oil in a large skillet over high heat. Add watercress and cook, stirring often, until just wilted, 1 to 3 minutes. Divide the watercress among 4 plates. Return the skillet to medium-high heat, add rice wine (or sherry) and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress with the Salisbury steaks and drizzle with the pan sauce.