Mix 3/4 cup stir-fry sauce and the juice in a large ziptop bag. Add steak; turn to coat.
Heat oven to 500ºF. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil.
Spread eggplant on 1 baking sheet; coat with nonstick spray. Remove steak from marinade; place on 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.
Remove eggplant from oven, add bok choy and mushrooms; toss to mix. Coat with nonstick spray. Roast 5 minutes.
Mix remaining 1/4 cup 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.
Cal 386 Pro 26 Car 35 Fiber 3
Fat 16 (saturated fat) 5 Chol 57
This recipe has been added to the following public cookbooks:
aol cookbook,
Dave's Book of Beautiful Food,
Tazzy's Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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