NUTRITION

SERVINGS

INGREDIENTS

3 oz beef sirloin strips

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.25 tbsp olive oil

0.5 cup beef broth

0.25 cup greek yogurt

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

0.5 oz chickpea pasta

PREPARATION

• 1

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

• 2

  Heat the olive oil in a large skillet over medium-high heat and sear the beef strips with sea salt and black pepper until browned, then remove from the pan.

• 3

  In the same skillet, add the sliced mushrooms and diced onions, sautéing for 5-7 minutes until the mushrooms are golden and onions are translucent.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 5

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release the flavorful browned bits, and simmer for 3 minutes.

• 6

  Reduce the heat to low and stir in the Greek yogurt until a smooth, creamy sauce forms.

• 7

  Return the beef to the skillet and toss to coat in the sauce until heated through.

• 8

  Serve the beef and mushroom mixture over the cooked chickpea pasta and garnish with freshly chopped parsley.