Easy Steak & Corn Skillet Supper

1. 1

   In a large skillet, over medium-high heat, quickly brown the steak strips in oil along with the onion slivers (There should still be some pink remaining on the meat at this point).

2. 2

   Sprinkle with thyme, then add wine or beef broth and allow the liquid to reduce until is has evaporated- this takes around 10 minutes.

3. 3

   Do not be tempted to raise the heat too high- too high a temp will produce overcooked meat.

4. 4

   Pour in the tomatoes along with their liquid, cover the pan, and let simmer 15 minutes more over low heat.

5. 5

   Add the corn and heat just enough to warm the corn through.

6. 6

   Serve ladled over cooked white rice.

7. 7

   Note: Mexicorn is canned sweet corn kernals with little bits of mild chilies& sweet red peppers.

8. 8

   If unavailable, use regular corn.

* Per serving · 4 servings · Values may vary.