NUTRITION

SERVINGS

INGREDIENTS

5 oz Sirloin steak

1 cup Cremini mushrooms

0.5 cup Yellow onion

2 cloves Garlic

1 tsp Extra virgin olive oil

0.5 cup Low-sodium beef broth

0.25 cup Plain non-fat Greek yogurt

1 tsp Dijon mustard

0.5 cup Whole wheat egg noodles

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Cook the whole wheat egg noodles according to package directions, drain, and set aside.

• 2

  Slice the sirloin steak into thin, bite-sized strips and season with 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, then remove from the pan and set aside.

• 4

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

• 5

  Add the minced garlic and cook for 1 minute until fragrant.

• 6

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

• 7

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

• 8

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

• 9

  Serve the beef and mushroom mixture over the cooked noodles and garnish with freshly chopped parsley.