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

In a skillet over medium heat, brown steak, onion and thyme in oil. Add broth; simmer for 10 minutes. Stir in tomatoes; cover and simmer 15 minutes. Add the corn and heat through. Serve over rice.