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Main mealBalancedBeef€€€

Juicy Beef Strips in Herb Sauce on Crispy Baked Polenta

Name: Juicy Beef Strips in Herb Sauce on Crispy Baked Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 150 g INSTANT POLENTA; 450 ml Water; 0.5 tsp Salt, table, iodized; 1 tsp Oil, olive, extra virgin; 300 g Beef, flank, steak, boneless, choice, raw; 150 g Mushrooms, white button; 1 medium Peppers, bell, red, raw; 2 clove Garlic, raw; 150 ml Soup, beef broth, cubed, prepared with water; 1 tbsp Oil, olive, extra virgin; 1 tsp Thyme, fresh; 0.5 tsp Spices, pepper, red or cayenne; 1 pinch Salt, table, iodized; 1 pinch Spices, pepper, black

Enjoy the ultimate combination of tender beef thigh and crispy baked polenta. This recipe for beef strips with baked polenta is rich in protein and prepared in a healthy, modern way.

Prep time15 min

Cook time30 min

Total time45 min

Servings2

Recipe

For the polenta

INSTANT POLENTA150 gWater450 mlSalt, table, iodized0.5 tspOil, olive, extra virgin1 tsp

For the beef strips and vegetables

Beef, flank, steak, boneless, choice, raw300 gMushrooms, white button150 gPeppers, bell, red, raw1 mediumGarlic, raw2 cloveSoup, beef broth, cubed, prepared with water150 mlOil, olive, extra virgin1 tbspThyme, fresh1 tspSpices, pepper, red or cayenne0.5 tspSalt, table, iodized1 pinchSpices, pepper, black1 pinch

Pot for polenta,Shallow baking sheet,Large pan,Knife and cutting board

Per servingTotal

Calories:638.4 kcal1276.8 kcal

Protein:33.8 g67.5 g

Carbohydrates:66.8 g133.6 g

Fiber:4.7 g9.4 g

Water:531.9 ml1063.7 ml

Fat:25.5 g50.9 g

Micronutrients

Sugar:4.3 g8.6 g

Saturated fat:7.4 g14.8 g

Cholesterol:86.6 mg173.1 mg

Sodium:841.3 mg1682.5 mg

Potassium:996.9 mg1993.7 mg

Calcium:33.7 mg67.3 mg

Iron:4.4 mg8.7 mg

Magnesium:50.7 mg101.3 mg

Zinc:9 mg18 mg

Phosphorus:344.5 mg688.9 mg

Vitamin C:84.1 mg168.2 mg

Vitamin A:126.2 µg252.4 µg

Vitamin D:0.2 µg0.3 µg

Vitamin B12:0.1 µg0.1 µg

Instructions

1Bring salted water to a boil in a pot. While stirring, slowly pour in the cornmeal. Cook over low heat according to the instructions (usually 2–5 minutes), until it thickens. Spread the hot polenta over a baking sheet in a 1.5 cm thick layer and let it cool and set completely.
2Cut the cooled polenta into rectangles. Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C for about 15–20 minutes, until crispy.
3Season the beef strips with pepper and sweet paprika. Heat olive oil in a large pan and quickly sear the meat over high heat (about 3 minutes) until browned. Remove the meat from the pan.
4Add the mushrooms and bell pepper to the same pan. Sauté for 5 minutes, until the vegetables release their water and lightly brown. Add the garlic and thyme and sauté for another 1 minute.
5Pour in the beef stock and scrape the bottom of the pan with a spoon to release all the flavors. Cook for 3–4 minutes, until the liquid reduces by half.
6Return the beef strips to the pan, heat through briefly, and add more salt if needed.
7Place the baked polenta on a plate, then arrange the beef strips with vegetables and sauce over it.

Nutritional benefits

Thanks to the high zinc content and complex carbohydrates, this meal supports cognitive function and provides stable energy without blood sugar spikes.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.