NUTRITION

SERVINGS

INGREDIENTS

4 oz lean beef sirloin strips

1 tsp olive oil

1 cup sliced cremini mushrooms

0.25 cup diced yellow onion

1 clove minced garlic

0.25 cup low-sodium beef broth

1 tsp worcestershire sauce

1 tsp dijon mustard

0.25 cup plain non-fat greek yogurt

0.5 cup cooked egg noodles

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chopped parsley

PREPARATION

• 1

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

• 2

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

• 3

  In the same skillet, add the onions and mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture.

• 4

  Stir in the minced garlic and cook for 1 minute until fragrant.

• 5

  Deglaze the pan with the low-sodium beef broth, scraping up any browned bits from the bottom.

• 6

  Whisk in the Worcestershire sauce and Dijon mustard, then reduce the heat to low.

• 7

  Gently stir in the Greek yogurt until the sauce is smooth and creamy, being careful not to boil it.

• 8

  Return the seared beef to the skillet and toss to coat thoroughly in the sauce.

• 9

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