Adapted from Eating Well magazine. These strange but somehow appealing “steaks” are served over watercress and topped with a simple sauce made of rice wine and hoisin sauce.
Mix the following:
1 pound ground beef or venison
1 cup finely diced sweet red pepper
1 cup finely chopped scallions
~1/4 cup dry breadcrumbs, more if needed
3 Tbsp. hoisin sauce
2 Tbsp. grated fresh ginger
Form 5 patties. Brush or spray with oil and broil or grill, flipping once. About 4 minutes per side.
Meanwhile, in a large skillet over high heat, warm
2 tsp. canola oil
Add 2 – 4 bunches of watercress and cook stirring until just wilted. Remove from pan.
Return pan to heat and add
1/2 cup rice wine
1 Tbsp. hoisin sauce
Stir until smooth and cook until thickened.
Top the watercress with the steaks and drizzle with sauce. Serve immediately.
It would seem sensible to serve this with rice or soba noodles but my husband likes it with mashed potatoes.