NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Lean sirloin steak

0.75 cup Egg noodles

1 cup Cremini mushrooms

0.25 cup Yellow onion

1 tsp Olive oil

0.25 cup Plain Greek yogurt

0.5 cup Beef broth

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Boil a pot of water and cook the egg noodles according to package instructions until al dente, then drain and set aside.

• 2

  Slice the lean sirloin steak into thin 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 steak strips until browned, about 2 minutes per side.

• 4

  Remove the steak from the skillet and set aside on a plate.

• 5

  In the same skillet, add the sliced mushrooms and diced onions, sautéing until the onions are translucent and the mushrooms have released their moisture.

• 6

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

• 7

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

• 8

  Whisk in the Dijon mustard and Worcestershire sauce, then simmer for 3 minutes to allow the liquid to reduce slightly.

• 9

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

• 10

  Add the cooked steak strips back into the skillet, tossing them gently to coat in the sauce.

• 11

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