This only makes one serving, but I have made it x6 for a crowd and it worked great.

Beef Dijon

Ingredients:

4 or 6 oz beef flank steak, size according
to plan
1 tsp black pepper
1 cup sliced fresh mushrooms
5 green onions, thinly sliced
1/4 cup water
1/2 packet Herb-Ox®, very low-sodium
beef bouillon
1/2 cup (125 ml) nonfat plain yogurt
1 Tbsp flour
2 tsp Dijon mustard
1 cup fresh asparagus spears

Preparation Instructions:
Rub black pepper on both sides of the
steak. Broil steak, 3 inches from heat,
for 6 minutes. Turn steak over and brown
for 6-8 minutes more. Keep warm, allowing
to rest 5-10 minutes before slicing.
Coat skillet with nonfat cooking spray.
Combine mushrooms, green onion, water, and
beef bouillon; cook until mushrooms are
tender. Mix together yogurt, flour, and
mustard. Stir into mushroom mixture. Cool
and stir until thickened. Cook asparagus
by microwaving or steaming. Slice steak,
thinly, against the grain. Arrange steak
slices and asparagus on dinner plate. Serve
with sauce.

Makes 1 serving

Serving Size:
1 entrée

Counts As:
1 Protein
3 Vegetables
1/2 Dairy