Cut the steak into strips about 3/4 inch thick and heat a large skillet coated with nonstick cooking spray over medium high heat. Sauté the steak on both sides until done, about 5-7 minutes. Season with salt and pepper. Remove the meat and add the garlic and wine to the pan; boil until reduced by half, stirring well, and add the beef broth and mustard, stirring to blend. Boil until slightly thickened, then add the parsley and return the meat to the pan. Heat through.
Nutrition Information: 210 calories, 7 g fat, 185 mg sodium, 1 g carbohydrate, 32 g protein