NUTRITION

SERVINGS

INGREDIENTS

5 oz top sirloin steak

1.5 oz whole grain egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

0.5 cup low-sodium beef broth

1 tsp Dijon mustard

1 tsp Worcestershire sauce

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the whole grain egg noodles until al dente, then drain and set aside.

• 2

  Slice the sirloin steak into thin strips and season evenly with 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 and set aside on a plate.

• 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

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

• 6

  Deglaze the pan by pouring in the beef broth, Dijon mustard, and Worcestershire sauce, scraping the bottom with a wooden spoon to incorporate the flavorful browned bits.

• 7

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

• 8

  Return the beef and any accumulated juices to the skillet, toss with the cooked noodles to coat, and serve immediately garnished with chopped fresh parsley.