Easy Steak Corn Skillet Supper

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I often turn to this recipe when i need something that i can throw together very quickly. A fast, inexpensive family pleaser. Originally from quick cooking magazine. this is a mild dish, one that children will enjoy too. if you prefer a spicier dish, substitute a can of tomatoes with chilies, such as rotel, for a bit of zing.

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Steps

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In a large skillet , over medium-high heat , quickly brown the steak strips in oil along with the onion slivers.

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

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

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

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

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Serve ladled over cooked white rice.

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If unavailable , use regular corn.

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Ingredients

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boneless round steak, onion, dried thyme, oil, beef broth, diced tomatoes, mexicorn, white rice