Asian Beef & Vegetables

Cooking Instructions

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.