1 tsp. ground ginger

1 tsp. Chinese five-spice powder

1/2 tsp. garlic powder

1/2 tsp. salt

1 beef eye round roast (about 2 lb.)

1 container (6 ounces) fat-free greek yogurt

1 tsp. wasabi paste

4 heads baby bok choy, halved

6 ounces shiitake mushrooms, stemmed and halved

1 red bell pepper, cut into strips

2 T. canola oil

Preheat the oven to 400°F. Stir together the ginger, five-spice powder, garlic powder, and salt in a small bowl. Place the beef on a baking sheet with sides. Coat the beef on all sides 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 longer 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 serving. While the roast stands, increase the oven temperature to 450°F. Drain any liquid from the pan but leave the drippings. Add the bok choy, mushrooms, pepper, and oil to the pan, tossing to coat. Roast, stirring once, for 8 minutes or until the vegetables are tender-crisp, stirring once.