From Better Home and Garden Magazine, October 2010 issue.
1 1/2 lb. beef sirloin tip steak
1 Tbsp. vegetable oil
1 12 to 16 oz. jar roasted and/or yellow sweet peppers
1/2 cup hickory or mesquite flavor barbecue sauce
1/4 cup chopped fresh Italian (flat-leaf) parsley
1. Trim meat and cut into 1 to 1 1/2 inch chunks; sprinkle with paprika. In 12-inch skillet, heat oil over medium high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm.
2. Meanwhile, drain roasted red peppers, reserving liquid. Measure 1/2 cup of reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and liquid to skillet. Add barbecue sauce. Cook, ucovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through.
3. Sprinkle with parsley. Makes 4 servings.
