Recipe by HeatherFeather
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.
Top Review by Jenny Sanders
This was quick, easy and good. "Mexicorn" is something I have never seen here so I subbed 3 cups frozen corn, and one red and one green Jalapeno pepper, which went in with the onion. I also used fresh tomatoes. Because of that, I think, and also because I used homemade stock, I needed to add some salt. I should have used more Jalapenos, they were practically indetectable. I would have liked the dish to be spicier but it is a little hard for me to say if that is the recipe or the missing Mexicorn.
- 1 lb boneless round steak, cut into thin strips
- 1 medium onion, slivered
- 1⁄2 teaspoon dried thyme
- 2 teaspoons oil, to taste
- 3⁄4 cup beef broth or 3⁄4 cup red wine
- 1 (14 1/2 ounce) can diced tomatoes, do not drain
- 2 (11 ounce) cans mexicorn, drained & rinsed
- cooked white rice
Directions See How It's Made
- 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).
- Sprinkle with thyme, then add wine or beef broth and allow the liquid to reduce until is has evaporated- this takes around 10 minutes.
- Do not be tempted to raise the heat too high- too high a temp will produce overcooked meat.
- Pour in the tomatoes along with their liquid, cover the pan, and let simmer 15 minutes more over low heat.
- Add the corn and heat just enough to warm the corn through.
- Serve ladled over cooked white rice.
- Note: Mexicorn is canned sweet corn kernals with little bits of mild chilies& sweet red peppers.
- If unavailable, use regular corn.