Sunday
Asian "Salisbury" steaks over spicy greens (recipe in the comments)
Rice
Grilled neon eggplant
Hot tea
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This is one of those recipes that I have had in my recipe binder for YEARS, but have never made. The basic idea is a flavorful, veggie rich meat pattie over a mix of arugula and watercress with an easy Asian pan sauce over the whole thing. We served it with rice, but any Asian noodle or brown rice would be good too. The eggplant really isn't necessary for a complete meal, but they are locally grown (hot house, again) and GORGEOUS. Since we love eggplant, it was a no brainer. The whole thing turned out great. We cooked the "steaks" on the grill since we had already heated it for the eggplant, instead of broiling as the original recipe suggested. It was pretty easy and very good.
Prep Notes
Difficulty: Easy
Chopping: Red pepper, scallions, watercress (stemming), eggplant (sliced)
Time: 45 minutes
Make ahead: You could make all of this ahead, but the greens are probably better last minute.
Reaction
J: "Yummy vaguely Asian fare!"
M: "Comfort fusion!"
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1 comment:
Asian "Salisbury" Steak – Eating Well
Serves 3-4
1 lb ground beef or buffalo
1 red bell pepper, finely diced
1 cup chopped scallions
⅓ cup whole wheat panko breadcrumbs
5 ½ T hoisin sauce, divided
2 T minced fresh ginger
1 t + 1 T canola oil, divided
1 bunch watercress, stems removed
5 oz box arugula
¾ cup rice wine vinegar (or rice wine)
Place rack in upper third of oven; preheat the broiler. Coat a broiler pan and rack with cooking spray. OR Heat grill.
Gently mix beef, bell pepper, scallions, breadcrumbs, 3 T 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 OR grill, flipping once, until cooked through, about 4 minutes per side.
Meanwhile, heat the remaining 1 T oil in a large skillet over high heat. Add watercress and arugula 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 vinegar and the remaining 1 tablespoon hoisin sauce and stir until smooth, bubbling and slightly reduced, about 1 minute. Top the watercress/arugula mix with the Salisbury steaks and drizzle with the pan sauce.
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