Ingredients Jump to Instructions ↓

  1. Serves 4 2 Tbs. Vegetable Oil

  2. 1 lb. boneless Round Steak, cut into strips

  3. 1 medium Onion, cut into 1/4" wedges

  4. 1/2 tsp. dried Thyme

  5. 3/4 cup Red Wine or Beef Broth

  6. 1 14 1/2-oz. can Diced Tomatoes, undrained

  7. 2 11-oz. cans Corn or Mexicorn, drained

  8. Hot Cooked Rice

  9. Warm the vegetable oil in a large skillet or wok over medium-high heat.

  10. Brown the steak with the onion and thyme. When browned to your satisfaction, add the red wine or beef broth and simmer for about 10 minutes, or until most of the liquid has evaporated.

  11. Stir in the undrained tomatoes, cover, and simmer for an additional 15 minutes.

  12. Add the corn and simmer until heated through.

  13. Meanwhile, prepare the rice as directed on the manufacturer's package.

  14. Serve the steak and corn over the rice while warm. The corn is added near the end of the cooking process so it remains firm in texture.


Send feedback