NUTRITION

SERVINGS

INGREDIENTS

4 oz lean sirloin steak

1.5 oz dry egg noodles

1 cup cremini mushrooms

0.25 cup yellow onion

1 tsp extra virgin olive oil

1 clove garlic

0.25 cup plain Greek yogurt

0.5 cup low-sodium beef broth

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the egg noodles according to package directions until al dente.

• 2

  While noodles cook, slice the sirloin steak into thin, bite-sized strips and season with sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat. Add the beef strips and sear for 1-2 minutes per side until browned, then remove from the pan and set aside.

• 4

  In the same skillet, add the sliced mushrooms and diced onions. Sauté for 5-7 minutes until the mushrooms have released their moisture and turned golden brown.

• 5

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

• 6

  Pour in the beef broth and whisk in the Dijon mustard, scraping the bottom of the pan to release the flavorful browned bits.

• 7

  Let the liquid simmer for 3-4 minutes until slightly reduced, then turn the heat to low.

• 8

  Stir in the Greek yogurt and return the beef to the skillet, stirring constantly until the sauce is thick and creamy (do not let it boil or the yogurt may curdle).

• 9

  Drain the noodles and toss them directly into the skillet with the beef and sauce.

• 10

  Garnish with freshly chopped parsley and serve immediately.