NUTRITION

SERVINGS

INGREDIENTS

3.25 oz Grass-fed sirloin steak

1 tsp Avocado oil

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Plain Greek yogurt

0.25 cup Beef bone broth

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

1 tbsp Fresh parsley

PREPARATION

• 1

  Slice the sirloin steak into thin 2-inch strips and season with sea salt and black pepper.

• 2

  Heat avocado oil in a large skillet over medium-high heat and sear the beef strips until browned, about 2 minutes per side, then remove from the pan and set aside.

• 3

  In the same skillet, add the sliced mushrooms and diced onions, sautéing for 5-6 minutes until the mushrooms are golden and the onions are translucent.

• 4

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

• 5

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

• 6

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

• 7

  Return the beef to the skillet and toss gently to coat in the mushroom sauce.

• 8

  In a separate small pan, lightly sauté the cauliflower rice for 3-4 minutes until tender.

• 9

  Serve the beef and mushroom sauce over the cauliflower rice and garnish with freshly chopped parsley.