Sirloin Tips With Sauted Vegetables and Toasted Polenta Rounds

This hearty dish is like a beef and vegetable kabob minus the skewers. And for your convenience it's all cooked in the skillet. The toasted polenta rounds are a nice switch from rice.

Ingredients:
2 teaspoon olive oil
1 pound sirloin tips
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 large Vidalia or other sweet onion, cut into 1-1/2-inch pieces
1 green pepper, seeded and cut into 1-1/2-inch pieces
1 red pepper, seeded and cut into 1-1/2-inch pieces
1/4 cup plus 2 tablespoons water, divided
2 teaspoons tomato, basil, and garlic seasoning blend

Directions:
1. Heat oil in a large nonstick skillet over high heat. Sprinkle sirloin tips with 1/4 teaspoon salt and pepper. Add beef to pan, and cook 3 to 5 minutes, stirring frequently, or until desired degree of doneness. Remove beef from pan; set aside, and keep warm.

2. Reduce heat to medium-high. Add onion and peppers to pan; saute 3 minutes. Add 2 tablespoons water; cook 1 minute.

3. Ad beef to onion mixture; sprinkle with seasoning blend and remaining 1.4 teaspoon salt. Add 1/4 cup water to pan; bring to boil, scraping browned bits from bottom of pan. Cook, stirring constantly, 1 minute. Yield 4 servings.

Ingredients for Toasted Polenta Rounds:
1 (16-ounce) tube of polenta, cut into 8 slices
Olive oil-flavored cooking spray
2 tablespoons preshredded fresh Parmesan cheese
1 teaspoon Italian seasoning

Directions:
Preheat oven to 450 degrees. Coat both sides of polenta slices with cooking spray, and place on a baking sheet. Sprinkle evenly with cheese and seasoning.

Bake at 450 degrees for 15 minutes or until golden. Yield: 4 servings.