NUTRITION

SERVINGS

INGREDIENTS

3 oz beef sirloin

1 cup cremini mushrooms

0.5 cup chickpea pasta

0.25 cup Greek yogurt

0.5 cup beef broth

1 tsp dijon mustard

1 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

  Cook the chickpea pasta in boiling water according to package instructions, then drain and set aside.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Season the beef strips with sea salt, black pepper, and smoked paprika, then sear in the skillet until browned.

• 4

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

• 5

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the vegetables are tender and golden.

• 6

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

• 7

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

• 8

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

• 9

  Return the beef and any accumulated juices to the skillet, tossing to coat in the sauce until heated through.

• 10

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