Skillet Steak And Corn Recipe

Ingredients

1 pound boneless beef top round steak, cut into strips1 medium onion, cut into 1/4-inch wedges1/2 teaspoon dried thyme2 tablespoons canola oil3/4 cup red wine or beef broth1 can (14-1/2 ounces) diced tomatoes, undrained2 cans (11 ounces each) Mexicorn, drainedHot cooked rice

Preparation

In a large skillet cook the steak, onion and thyme over medium-high heat in oil until meat is no longer pink; drain. Add wine; simmer, uncovered, for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Serve with rice.