Asian Beef & Vegetables

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Asian Beef & Vegetables

Very important - use choice or prime sirloin or you might find it a bit chewy.

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Ingredients:

1 cup spicy stir-fry sauce
1/4 cup fresh orange juice (grate zest first)
1 flank steak (about 1&1/2 lb)
1 medium eggplant (about 1 lb), cut in 1/2-in. cubes (4 cups)
Nonstick spray
1&1/4 lb baby or regular bok choy cut crosswise in 1-in. pieces (6 cups)
4 oz fresh shiitake mushrooms(no stems), caps cut in 1/2-in. slices
1/4 cup honey
1 tsp grated orange zest
1/4 cup each chopped cashews and sliced scallions.

Directions

Heat oven to 500ºF with racks set to divide oven in thirds. Mix 3/4 cup stir-fry sauce and the juice in a large ziptop bag. Add steak and shake it up - be real sure the zipper is zipped.

For quick and easy clean-up, line 2 rimmed baking sheets with nonstick foil then spread eggplant on 1 baking sheet; coat with nonstick spray. Remove steak from marinade and place it on the other baking sheet. Place steak on higher oven rack, eggplant on lower.

Roast 10 minutes, or until an instant-read thermometer inserted from side into thickest part of steak registers 145ºF for medium-rare. Transfer to cutting board; let rest. 5. Remove eggplant from oven, add bok choy and mushrooms; toss to mix. Coat with nonstick spray. Roast 5 minutes more and remove. Mix remaining 1/4 cup of stir-fry sauce, the honey and zest. Pour over vegetables; toss to coat. Thinly slice meat across the grain. Serve steak and vegetables with cashews and scallions.