1/2 lb. beef sirloin steak
1 tbsp. vegetable oil
2 c. (about 8 oz.) sliced fresh mushrooms
1 (17 oz.) can whole kernel corn, drained
1 (14 1/2 oz.) can stewed tomatoes, undrained
1 clove garlic, minced
1 tsp. dried oregano leaves
1/8 tsp. ground black pepper
3 c. hot cooked rice

Partially freeze steak; slice across the grain into 1/8-inch strips. Heat oil in large skillet over medium-high heat until hot. Brown meat quickly in oil, about 2 minutes; remove. Add vegetables, garlic, oregano, and pepper; stir. Reduce heat to medium; cover and cook 4-6 minutes. Add meat and cook until heated. Serve over rice.