skillet steak and corn

Name: Skillet Steak and Corn
Yield: 4
Ingredients: 1 pound(s) boneless steak, cut into stripes; 1 medium onion, cut into 1/4-inch wedges; 1/2 teaspoon(s) dried thyme; 2 tablespoon(s) vegetable oil; 3/4 cup(s) blackberry wine; 1 can(s) (14-1/2oz) diced fire roasted tomatoes, undrained; 2 can(s) (11oz) mexicorn drained; - hot cooked rice; - salt to taste

(1 RATING)

35 Pinches 4 Photos

Susan Magness

Cleburne, TX

Updated on Aug 14, 2011

I found this recipe in Quick cooking in 1998, I've made a couple of changes to the recipe, it's easy and good.

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yield 4 serving(s)

Ingredients

1 pound boneless steak, cut into stripes
1 medium onion, cut into 1/4-inch wedges
1/2 teaspoon dried thyme
2 tablespoons vegetable oil
3/4 cup blackberry wine
1 can (14-1/2oz) diced fire roasted tomatoes, undrained
2 cans (11oz) mexicorn drained
- hot cooked rice
- salt to taste

How To Make skillet steak and corn

Step 1

In skillet or wok over medium-high heat, brown steak, onion, and thyme in oil. Add wine; simmer for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add corn and heat through. Add salt to taste. Serve over rice.
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