Spiced Beef with Wasabi Cream

By edvel54

Ingredients
  • 1 tsp ground ginger

  • 1 tsp Chinese five-spice powder

  • ½ tsp garlic powder

  • ½ tsp salt

  • 1 beef eye round roast (about 2 lbs)

  • 1 container (6 oz) fat-free Greek yogurt

  • 1 tsp wasabi paste

  • 4 heads baby bok choy, halved

  • 6 oz shiitake mushrooms, stemmed and halved

  • 1 red bell pepper, cut into strips

  • 2 Tbsp canola oil

Directions
  1. Preheat the oven to 400°F. In a small bowl, stir together the ginger, five-spice powder, garlic powder, and salt.

  2. Place the beef on a baking sheet with sides. Coat all sides of the beef with canola cooking spray. Rub the ginger mixture over the beef. Bake for 15 minutes.

  3. Reduce the heat to 350°F and bake for 50 to 60 minutes, or until a thermometer inserted in the center registers 145°F for medium rare, 160°F for medium, or 165°F for well done. Remove to a serving plate and let stand for 15 minutes before carving.

  4. Meanwhile, in a small bowl, stir together the yogurt and wasabi until smooth. Cover and refrigerate until ready to serve.

  5. While the roast stands, increase the oven temperature to 450°F. Drain any liquid from the pan but leave some of the drippings. Add the bok choy, mushrooms, pepper, and oil to the pan, tossing to coat. Roast for 8 minutes, or until the vegetables are tender-crisp, stirring once.

  6. Serve with ½ c hot cooked medium pearl barley per serving.


Nutritional Facts

Servings
4
Calories
210
Carbohydrates(g)
7
Calcium(mg)
42
Fiber(g)
2
Omega-3(g)
0.01
Vitamin D(IU)
64

ultra-low-carb beef low calorie

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