NUTRITION

SERVINGS

INGREDIENTS

3.75 oz lean sirloin steak

1.5 oz egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 clove garlic

0.5 tbsp extra virgin olive oil

0.25 cup low-sodium beef broth

0.25 cup plain non-fat Greek yogurt

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the egg noodles according to package directions 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. Add the beef strips in a single layer and sear until browned, about 2 minutes per side. Remove the beef from the pan and set aside.

• 4

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

• 5

  Stir in the minced garlic and cook for 30 seconds until fragrant.

• 6

  Pour in the beef broth and Dijon mustard, scraping the bottom of the pan to release any browned bits. Simmer for 2 minutes to slightly reduce the liquid.

• 7

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

• 8

  Add the cooked beef and any accumulated juices back into the skillet, tossing to coat in the sauce.

• 9

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