Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup beef broth, low sodium
  • 1/2 cup sour cream
  • 2 oz cream cheese, softened
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp salt
  • 3 medium zucchinis, spiralized

Instructions:

  1. Toss spiralized zucchini with a pinch of salt, let sit for 5 minutes, then pat dry with paper towels to remove excess moisture.
  2. Heat 1 tbsp of butter in a skillet over medium-high heat. Sear the beef in a single layer until a deep brown crust forms (about 2-3 minutes per side). Remove beef from the pan and set aside.
  3. Melt the remaining butter in the same pan. Sauté sliced mushrooms and onions until onions are translucent and mushrooms are golden. Stir in minced garlic for 60 seconds.
  4. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Scrape the bottom of the pan to release the fond. Reduce liquid by one-third, then lower heat to medium-low and whisk in sour cream and cream cheese until smooth.
  5. Return the seared beef and juices to the pan. Stir in zoodles and cook for 2 minutes until coated and slightly softened. Serve immediately.