NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Beef Sirloin Strips

1/2 cup Sliced Mushrooms

1/4 cup Chopped Yellow Onion

1/2 cup Nonfat Greek Yogurt

1/2 cup Beef Broth

1 tsp Dijon Mustard

1 tsp Olive Oil

2 cloves Minced Garlic

1 medium Zucchini (spiralized)

PREPARATION

• 1

  Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and chopped onion, sautéing until fragrant and slightly softened.

• 2

  Add the lean beef strips to the skillet and cook until browned on all sides, about 3-4 minutes. Remove the beef temporarily from the pan.

• 3

  Add the sliced mushrooms to the skillet and sauté until they begin to release their moisture, about 2-3 minutes.

• 4

  Pour in the beef broth and stir in the Dijon mustard, letting the sauce simmer for a minute.

• 5

  Return the beef to the skillet and reduce the heat to medium-low. Stir in the nonfat Greek yogurt, creating a creamy, tangy sauce. Let it heat through gently without boiling.

• 6

  In a separate pan or using the same skillet after beef mixture is ready, lightly sauté the spiralized zucchini for 1-2 minutes until just tender.

• 7

  Plate the zucchini noodles and spoon the beef stroganoff over the top. Serve immediately.