Skillet steak and corn

Yield: 4 Servings

Measure Ingredient
1 pounds Boneless round steak; cut into strips
1 medium Onion; cut in 1/4\" wedges
½ teaspoon Dried thyme
2 tablespoons Vegetable oil
¾ cup Red wine or beef broth
1 can (14.5 oz) diced tomatoes; undrained
2 cans (11 oz) Mexicorn; drained
\N \N Hot cooked rice

In a skillet or wok over medium-hihg heat, brown steak, onion and thyme in oil. Add wine or broth; simmer for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add the corn and heat through. Serve over rice.

Recipe by: Quick Cooking - March/April 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Mar 29, 1998

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