NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean beef sirloin

1.5 oz Dry egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 tsp Olive oil

0.25 cup Low-sodium beef broth

2 tbsp Plain non-fat Greek yogurt

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a large pot of water to a boil and cook the egg noodles according to package instructions until tender; drain and set aside.

• 2

  Thinly slice the beef sirloin against the grain into bite-sized strips 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 until browned on all sides, then transfer to a plate.

• 4

  In the same skillet, add the sliced cremini mushrooms and diced yellow onion, sautéing until the vegetables are softened and golden brown.

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until the aroma is released.

• 6

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

• 7

  Reduce the heat to low, return the beef to the skillet, and stir in the Greek yogurt until a smooth, creamy sauce forms.

• 8

  Toss the cooked egg noodles with the beef and mushroom mixture, garnish with chopped fresh parsley, and serve immediately.