NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Top Sirloin Steak, sliced

1.5 oz Whole Wheat Spaghetti, dry

1/4 cup Non-fat Plain Greek Yogurt

1 cup Cremini Mushrooms, sliced

1/4 cup Yellow Onion, diced

1 tsp Olive Oil

1/2 cup Low-Sodium Beef Broth

1 clove Garlic, minced

1 tsp Dijon Mustard

Fresh Parsley for garnish

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat spaghetti until al dente, then drain and set aside.

• 2

  While the pasta cooks, season the thinly sliced beef with a pinch of salt and black pepper.

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat and sear the beef strips quickly until browned, then remove them from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and onions, sautéing for 5-7 minutes until the mushrooms are tender and the onions are caramelized.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant, then pour in the beef broth and Dijon mustard, scraping the bottom of the pan to deglaze.

• 6

  Turn the heat down to low and whisk in the Greek yogurt until a smooth, creamy sauce forms, being careful not to let it boil.

• 7

  Return the beef and any accumulated juices to the skillet, then toss in the cooked spaghetti until every strand is coated in the creamy sauce.

• 8

  Garnish with a generous sprinkle of fresh chopped parsley and serve immediately.