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
Preheat the oven to 400°F. In a small bowl, stir together the ginger, five-spice powder, garlic powder, and salt.
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.
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.
Meanwhile, in a small bowl, stir together the yogurt and wasabi until smooth. Cover and refrigerate until ready to serve.
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.
Serve with ½ c hot cooked medium pearl barley per serving.
- Vitamin D(IU)