NUTRITION

SERVINGS

INGREDIENTS

4 ounces Lean Beef Sirloin

1 cup Mushrooms

1 medium Zucchini

1 teaspoon Olive Oil

¼ medium Onion

1 clove Garlic

½ cup Low-Sodium Beef Broth

¼ cup Nonfat Greek Yogurt

Salt & Pepper to taste

PREPARATION

• 1

  Slice the lean beef sirloin into thin strips against the grain, and season lightly with salt and pepper.

• 2

  Clean and slice the mushrooms, and dice the onion and garlic.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Sauté the onion and garlic until softened and fragrant.

• 4

  Add the beef strips to the skillet and cook until browned on all sides.

• 5

  Stir in the mushrooms and cook until they start releasing their moisture, about 3-4 minutes.

• 6

  Pour in the low-sodium beef broth, scraping any browned bits from the bottom of the skillet. Let it simmer for a couple of minutes to reduce slightly.

• 7

  Reduce the heat to low and stir in the Greek yogurt until well combined, creating a creamy sauce. Adjust seasoning with salt and pepper.

• 8

  Meanwhile, spiralize the zucchini into noodles. Either serve the beef stroganoff over raw zucchini noodles for a crisp texture or lightly sauté the noodles for 1-2 minutes if you prefer them warm.

• 9

  Plate the dish by placing a serving of zucchini noodles and topping it with the creamy beef stroganoff. Enjoy immediately.