Skillet Steak and Corn


Classifications: Main Dishes

Qty Measure Ingredient


1 pound boneless round steak, cut into strips

1 medium onion, cut in 1/4" wedges

1/2 teaspoon dried thyme

2 tablespoons vegetable oil

3/4 cup red wine or beef broth

1 14-1/2oz can diced tomatoes, undrained

2 11oz cans Mexicorn, drained

Instructions: In a skillet or wok over medium-high heat, brown steak, onion and thyme in oil. Add wine or 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.



Background: Note: Nutritional Analysis: One serving (prepared with low-sodium broth and no-salt added tomatoes; calculated with-out rice) equals 386 calories, 975 mg sodium, 70 mg cholesterol, 36 gm carbohydrate, 32 gm protein 12 gm fat. DIABETIC EXCHANGES: 3 lean meat, 2 starch, 1 vegetable

Serves: 4

Food Exchanges: