Trim separable fat from steak.

Partially freeze the beef to make slicing easier.

Thinly slice the beef across the grain into bite-size strips.

In a small bowl, combine yogurt and cornstarch.

Stir in hot water, tomato paste, and beef bouillon granules until well mixed.

Set the sauce aside.

Coat a pan with vegetable cooking spray and heat over medium-high heat.

Sauté sliced mushrooms until softened.

Add shredded carrot, chopped onion, and minced garlic to the pan.

Cook until the onion is translucent and the garlic is fragrant.

Add the sliced beef to the pan and sauté until browned.

Pour the yogurt sauce over the beef and vegetables.

Simmer until the sauce has thickened and the beef is cooked through.

Serve hot over cooked noodles.