NUTRITION

SERVINGS

INGREDIENTS

4 oz beef sirloin strips

0.5 cup sliced mushrooms

0.25 cup diced yellow onion

1 tsp extra virgin olive oil

0.25 cup plain non-fat Greek yogurt

0.5 cup cooked whole wheat egg noodles

0.25 cup low sodium beef broth

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp chopped fresh parsley

1 clove minced garlic

PREPARATION

• 1

  Bring a pot of water to boil and cook the whole wheat noodles according to package directions, then drain and set aside.

• 2

  Season the beef strips evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the beef strips to the skillet and sear until browned, about 2 minutes per side, then remove from the pan and set aside on a plate.

• 5

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

• 6

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

• 7

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan with a wooden spoon to release the flavorful browned bits.

• 8

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

• 9

  Return the beef and cooked noodles to the skillet, tossing gently to coat everything thoroughly in the sauce.

• 10

  Garnish with chopped fresh parsley and serve immediately while hot.