Easy Steak & Corn Skillet Supper

Recipe by HeatherFeather
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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