This was a delicious, quick, and easy weeknight dinner that I will definitely be making again. With only a few steps, you get a hearty and comforting dinner. The polenta recipe is a favorite of mine from Giada that I have adapted for 2 people. You can change the herbs around depending on what you're serving alongside it. The recipe I use is from Giada's Family Dinners but I found one on the Food Network site that's pretty similar so you can view it online.
I didn't change anything from the original beef recipe besides buying already-cut stir-fry meat, but I wrote it out for you below because you have to be a registered user to view it on the Better Homes and Gardens site. Also, the flavor from the barbecue sauce is very strong because it reduces so make sure you use one you really enjoy.
Beef Sirloin Tips with Smokey Pepper Sauce
from Better Homes and Gardens
Makes 4 servings
1 1/2 pounds beef sirloin tip steak
1/2 teaspoon smoked paprika or paprika
1 tablespoon vegetable oil
1 (12- to 16-ounce) jar roasted red and/or yellow sweet peppers
1/2 cup hickory or mesquite flavor barbecue sauce
1/4 cup chopped fresh Italian parsley, if desired
Trim meat and cut into 1 inch chunks; sprinkle with paprika. Heat oil in large skillet over medium-high heat. Add meat, brown 5 minutes. Remove from skillet and drain fat, keep warm.
Meanwhile, drain roasted red peppers, reserving 1/2 cup liquid from jar. (If you don't get 1/2 cup, just add water to the liquid to equal 1/2 cup.) Add peppers and liquid to skillet after draining fat from meat. Add barbecue sauce. Cook, uncovered, 5-10 minutes, stirring frequently until sauce is thickened.
Return meat to skillet, heat through. Sprinkle with parsley and serve immediately over herbed polenta.
amounts adapted from Giada DeLaurentiis
Makes 4 servings
2 (14.5-ounce) cans chicken broth
2 teaspoons salt
1 cup yellow cornmeal or polenta
2/3 cup Parmesan cheese
2 tablespoons butter
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh rosemary
2 teaspoons chopped fresh thyme
coarse ground black pepper, to taste
Bring chicken broth to boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce heat to low and cook about 15 minutes, until mixture thickens and cornmeal is tender; stirring often.
Remove from heat and add cheese, butter, herbs, and pepper. Stir until butter and cheese melt, serve immediately.