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Ingredients

• 1 cup spicy stir-fry sauce (we used House of Tsang-Saigon Sizzle)
• 1/4 cup fresh orange juice (grate zest first)
• 1 flank steak (about 11/2 lb)
• 1 small 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, stems discarded, 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

Description

Asian Beef & Vegetables - The Huffington Post

Kitchen Daily