NUTRITION

SERVINGS

INGREDIENTS

5.5 oz lean flank steak

0.33 cup cooked egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

0.25 cup plain nonfat Greek yogurt

0.25 cup low-sodium beef broth

0.25 tsp ghee

1 tsp Dijon mustard

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Slice the lean flank steak into thin strips against the grain.

• 2

  Season the beef strips evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 4

  Add the beef to the skillet and sear until browned on all sides, about 2-3 minutes, then remove the beef and set it aside on a plate.

• 5

  In the same skillet, add the diced yellow onion and sliced cremini mushrooms, sautéing until the mushrooms are golden and the onions are translucent.

• 6

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

• 7

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

• 8

  Add the seared beef back into the skillet, tossing gently to coat the meat in the sauce.

• 9

  Serve the beef and mushroom mixture over the warm, cooked egg noodles and garnish with chopped fresh parsley.