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

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.