NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef sirloin strips

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.75 oz Chickpea pasta

2 tbsp Plain Greek yogurt

0.25 cup Beef broth

1 tsp Dijon mustard

0.25 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

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

• 3

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

• 4

  Remove the beef from the skillet and set aside; add the diced yellow onion and sliced cremini mushrooms to the same pan.

• 5

  Sauté the vegetables until the mushrooms are golden brown and the onions are translucent and soft.

• 6

  Stir in the minced garlic and cook for 60 seconds until the aroma fills the kitchen.

• 7

  Pour in the beef broth and Dijon mustard, whisking to deglaze the browned bits from the bottom of the skillet.

• 8

  Reduce the heat to low, return the beef to the skillet, and fold in the Greek yogurt until a smooth, creamy sauce forms.

• 9

  Add the cooked chickpea pasta to the skillet, tossing to coat every noodle, and garnish with fresh chopped parsley before serving.