NUTRITION

SERVINGS

INGREDIENTS

3 oz lean beef sirloin strips

1 cup sliced cremini mushrooms

0.5 cup diced yellow onion

1 clove garlic

0.5 tbsp extra virgin olive oil

0.5 cup low-sodium beef broth

0.25 cup plain non-fat Greek yogurt

1 tsp Dijon mustard

0.5 cup cooked whole wheat egg noodles

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 2

  Season the beef sirloin strips with sea salt and black pepper, then sear in the hot skillet until browned on all sides.

• 3

  Remove the beef from the skillet and set it aside on a plate to rest.

• 4

  In the same skillet, add the sliced mushrooms and diced onion, sautéing until the vegetables are softened and golden brown.

• 5

  Stir in the minced garlic and cook for 30 seconds until the aroma is released.

• 6

  Pour in the beef broth and Dijon mustard, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Reduce the heat to low, stir in the Greek yogurt until the sauce is smooth and creamy, then return the beef to the skillet.

• 8

  Toss the mixture with the cooked whole wheat egg noodles and garnish with fresh parsley before serving.