Skillet Steak And Corn - cooking recipe

Ingredients

1 lb. boneless, round steak, cut into strips
1 medium onion, cut into 1/4-inch wedges
1/2 tsp. dried thyme
2 Tbsp. vegetable oil
3/4 c. beef broth
1 (14 1/2 oz.) cans diced tomatoes (undrained)
2 (11 oz.) cans Mexicorn, drained
hot cooked rice

Preparation

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