{"id":3312,"date":"2009-06-23T14:55:20","date_gmt":"2009-06-23T21:55:20","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=3312"},"modified":"2023-09-16T16:20:28","modified_gmt":"2023-09-16T23:20:28","slug":"spiced-beef-with-wasabi-cream","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=3312","title":{"rendered":"Spiced Beef with Wasabi Cream"},"content":{"rendered":"

1 tsp. ground ginger <\/span><\/p>\n

1 tsp. Chinese five-spice powder <\/span><\/p>\n

1\/2 tsp. garlic powder <\/span><\/p>\n

1\/2 tsp. salt <\/span><\/p>\n

1 beef eye round roast (about 2 lb.) <\/span><\/p>\n

1 container (6 ounces) fat-free greek yogurt <\/span><\/p>\n

1 tsp. wasabi paste <\/span><\/p>\n

4 heads baby bok choy, halved <\/span><\/p>\n

6 ounces shiitake mushrooms, stemmed and halved <\/span><\/p>\n

1 red bell pepper, cut into strips <\/span><\/p>\n

2 T. canola oil <\/span><\/p>\n

\n

Preheat the oven to 400\u00c2\u00b0F. 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\u00c2\u00b0F and bake for 50 to 60 minutes longer or until a thermometer inserted in the center registers 145\u00b0F for medium rare, 160\u00b0F for medium, or 165\u00c2\u00b0F 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\u00b0F. 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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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\u00c2\u00b0F. Stir together the ginger, five-spice powder, garlic powder, and salt in a small bowl. Place the…<\/p>\n

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