A traditional recipe enters the Zone.
In a nonstick sauté pan use 1/2 teaspoon oil and cook mushrooms, green beans, onions and garlic until tender. Remove from the pan. In the same pan heat the remaining 1/2 teaspoon oil and cook beef until it just loses its pink color (use some of the stock if need be). Add the mushrooms and green beans and mix back into the pan. In a small bowl, mix cornstarch and beef stock together. Add Worcestershire sauce and tomato paste. Mix together until smooth. Add to the beef and mushroom pan with the diced red bell peppers. Heat on high until sauce gets bubbly. Add the yogurt. Garnish with parsley.