NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean sirloin steak

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 clove Garlic

0.5 tbsp Extra virgin olive oil

0.5 cup Beef bone broth

0.25 cup Non-fat plain Greek yogurt

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 oz Dry wide egg noodles

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.

• 2

  While the noodles cook, slice the sirloin steak into thin strips across the grain and season evenly with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the beef strips for 1-2 minutes until browned but not fully cooked through, then remove from the pan and set aside.

• 4

  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.

• 5

  Add the minced garlic and cook for 30 seconds until fragrant, then pour in the beef bone broth to deglaze the pan, scraping up any browned bits from the bottom.

• 6

  Lower the heat to medium-low and whisk in the Greek yogurt and Dijon mustard until the sauce is smooth and slightly thickened.

• 7

  Return the beef and any accumulated juices to the skillet, tossing with the cooked egg noodles until everything is well coated and heated through.

• 8

  Garnish with freshly chopped parsley and serve immediately.