Skillet steak and corn
4 Servings
Ingredients
| Quantity | 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 |
| Hot cooked rice | ||
Directions
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