NUTRITION

SERVINGS

INGREDIENTS

5 oz Beef sirloin strips

0.25 cup Cooked egg noodles

1 cup Sliced cremini mushrooms

0.25 cup Diced yellow onion

1 clove Garlic

0.25 tbsp Extra virgin olive oil

0.25 cup Low-sodium beef broth

0.25 cup Plain Greek yogurt

1 tsp Dijon mustard

1 tsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Prepare the egg noodles according to package directions and set aside.

• 2

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

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the beef until browned, then remove from the pan and set aside.

• 4

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

• 5

  Add the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour in the beef broth and coconut aminos, scraping the bottom of the pan to release any browned bits, and simmer for 2 minutes.

• 7

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

• 8

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

• 9

  Serve the beef and mushroom mixture over the cooked egg noodles and garnish with fresh parsley.