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Tuesday, September 20 2011
This low-calorie pepper steak with a mushroom-yogurt sauce is elegant, simple, and delicious--what more could you want?

Prep Time: 13 mins
Total Time: 25 mins
Servings: Makes 4 servings.

2 teaspoons whole black peppers 1 pound beef flank steak 1 cup sliced fresh mushrooms 1/2 cup thinly sliced green onion 1/4 cup water 1/2 teaspoon instant beef bouillon granules 1/3 cup plain low-fat yogurt1 tablespoon all-purpose flour 2 teaspoons Dijon-style mustard 1 10-ounce package frozen asparagus spears or 1 pound fresh asparagus spears trimmed, cooked and drained
1 Coarsely crack the black peppers. Rub half of the peppers into each side of the steak. Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn steak over and broil for 6 to 8 minutes more or until steak is to desired doneness (160 degrees F for medium doneness).
2 Meanwhile, for sauce, in a saucepan combine mushrooms, green onion, water, and bouillon granules. Cover and cook over medium heat about 5 minutes or until mushrooms are tender. Stir together yogurt, flour, and mustard. Stir yogurt mixture into mushroom mixture. Cook and stir until thickened and bubbly. Then, cook and stir for 1 minute more.
3 To serve, thinly slice steak diagonally across the grain. Arrange steak slices and asparagus on dinner plates. Serve with sauce. Makes 4 servings.

Nutrition Facts
Calories 256, Total Fat 14 g, Saturated Fat 7 g, Cholesterol 61 mg, Sodium 208 mg, Carbohydrate 8 g, Fiber 4 g, Protein 26 g. Daily Values: Vitamin A 25%, Vitamin C 66%, Calcium 15%, Iron 33%.
Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 11:47 am   |  Permalink   |  0 Comments  |  Email

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