NUTRITION

SERVINGS

INGREDIENTS

5 oz sirloin steak

1 cup cremini mushrooms

0.25 cup yellow onion

1 tsp olive oil

0.25 cup plain greek yogurt

0.5 cup low-sodium beef broth

1 tsp dijon mustard

1 tsp garlic

0.5 tsp sea salt

0.25 tsp black pepper

2 oz whole wheat egg noodles

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat egg noodles according to package directions until al dente.

• 2

  While the noodles cook, thinly slice the sirloin steak into 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 on all sides, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced onion and sliced mushrooms, sautéing for 5-7 minutes until the mushrooms have released their moisture and turned golden brown.

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

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

• 7

  Reduce the heat to low and whisk in the Greek yogurt until the sauce is smooth and creamy, being careful not to let it boil.

• 8

  Add the cooked noodles and seared beef back into the skillet, tossing everything together until well-coated in the sauce.

• 9

  Garnish with fresh parsley and the remaining sea salt and pepper before serving warm.