1 lb. boneless beef top round steak, cut into strips
1 medium onion, cut into ¼ inch wedges
1/2 tsp. dried thyme
2 tbsp. vegetable oil
3/4 cup beef broth
1 can (14.5 oz.) diced tomatoes, undrained
2 cans (11 oz. each) corn, or 1½-2 cups frozen corn
hot cooked rice
In a large skillet, cook the steak, onion, and thyme in oil over medium-high heat until meat is no longer pink; drain.
Add broth; simmer, uncovered, for 10 minutes or until the liquid has evaporated.
Stir in tomatoes; cover and simmer for 15 minutes.
Add the corn and heat through. Serve with rice.