Beef and Red Peppers with Cilantro Yogurt Sauce

Ingredients

• Greek yogurt

  plain, nonfat

  ⅜ cup or 90g

• Cilantro

  raw, coriander leaves

  ⅜ tbsp or 0.4g

• Salt

  table

  ⅜ dash or 0.1g

• Olive oil

  ⅜ tbsp or 5g

• Beef top sirloin

  raw, all grades, separable lean and fat, trimmed to 1/8" fat

  7 ½ oz or 213g

• Black pepper

  ground

  ⅜ dash or 0.04g

• Red bell pepper

  raw

  ⅜ medium or 45g

• Paprika

  ⅜ tsp or 0.8g

Directions

1. In a small bowl, mix the yogurt with the chopped cilantro and a pinch of salt until smooth. Set aside to let the flavors meld.
2. Pat the sirloin dry and thinly slice it against the grain. Core and thinly slice the red bell pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef, season with salt and black pepper, and cook, stirring occasionally, until well browned, 4–5 minutes.
4. Add the red bell pepper and stir-fry until tender-crisp, 4–5 minutes.
5. Sprinkle in the paprika and toss to coat. Cook 1–2 minutes to bloom the spice.
6. Serve immediately with dollops of the cilantro yogurt sauce on top or on the side for dipping.