NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Beef sirloin

1 oz Dry chickpea pasta

1 cup Cremini mushrooms

0.5 cup Yellow onion

1 clove Garlic

0.25 cup Non-fat Greek yogurt

0.25 cup Low-sodium beef broth

1 tsp Extra virgin olive oil

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente, then drain and set aside.

• 2

  While the pasta cooks, slice the beef sirloin into thin strips and season with half of the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the beef strips until browned, about 2 minutes per side, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced onions and sliced mushrooms, sautéing until the mushrooms are tender and the onions are translucent.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release the browned bits, and simmer for 2 minutes.

• 7

  Reduce the heat to low and stir in the Greek yogurt, remaining salt, and pepper until the sauce is smooth and creamy.

• 8

  Add the cooked beef and pasta back into the skillet, tossing gently to coat everything in the sauce.

• 9

  Garnish with freshly chopped parsley and serve immediately.