This isn't your traditional Salisbury Steak recipe. This recipe has an Asian-flair with the water chestnuts and hoisin sauce. This is also great served over brown rice. I much prefer this version over the Salisbury Steak I had in elementary school.
1 pound lean ground beef
1/2 cup chopped water chestnuts
1/2 cup chopped green onion, divided
1/4 cup finely diced red bell pepper
2 1/2 TBS hoisin sauce, divided
3 tsp minced ginger, divided (fresh or jarred, not dried)
1/8 tsp black pepper
1/2 cup reduced-sodium beef broth
1 TBS rice vinegar
1 tsp brown sugar
In a medium bowl, lightly mix the beef, water chestnuts, 1/4 cup green onions, bell pepper, 1 1/2 tablespoons hoisin sauce, 2 teaspoon ginger and pepper. Shape into four 3 1/2 inch patties.
Spray a large non-stick skillet with cooking spray and place over medium heat. Add the patties and cook for 4 minutes on each side until cooked through. Remove the cooked "steaks," cover, and set aside.
With the skillet still over medium heat, add the beef broth, 1 tablespoon hoisin sauce, vinegar, 1 teaspoon ginger, brown sugar, and 1/4 cup green onions to the pan. Cook for 1-2 minutes or until the sauce is slightly thickened. Return the steaks to the skillet and cook for 1-2 minutes, until thoroughly heated through. Serve topped with hoisin pan sauce.
Makes 4 servings
Source: Eat More of What You Love - Marlene Koch