Ingredients
Scale
- 8 oz whole wheat egg noodles
- 1 lb lean beef sirloin, thinly sliced
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 cups low-sodium beef broth
- 2 tbsp low-sodium soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp chopped fresh parsley
Instructions
- Cook the egg noodles according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the beef and cook for 3–4 minutes until browned. Transfer to a plate.
- In the same skillet, cook the onion and mushrooms for 4–5 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the beef broth, soy sauce, Worcestershire sauce, Italian seasoning, paprika, and black pepper. Bring to a simmer.
- Whisk together the cornstarch and water, then stir into the skillet. Cook until the sauce thickens.
- Return the beef to the skillet and stir in the cooked noodles.
- Toss everything together until well coated and heated through.
- Garnish with fresh parsley and serve warm.
PREP TIME & NUTRITION :
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 420
- Net Carbs: 35g
- Fats: 14g
- Protein: 35g