Mexisteak

• 4 Tablespoons Canola Oil
• 3 pounds Top Round Steak, Cut Into 2" Cubes
• 1 whole Medium Onion, Chopped
• 1 whole Green Pepper, Chopped
• 1 Tablespoon Worcestershire Sauce
• 2 teaspoons Dried Thyme
• 1 Tablespoon Minced Garlic
• 2 whole Beef Bouillon Cubes, Crushed
• 3/4 cups Water
• 3 Tablespoons Light Brown Sugar
• 2 whole Bay Leaves
• 28 ounces, weight Can Diced Tomatoes
• 2 cans (11 Oz. Can) Mexicorn
• 1 teaspoon Salt
• 1 teaspoon Black Ground Pepper
• 5 cups White Rice, Cooked

1. In a large skillet add oil, meat, onion, green pepper, and Worcestershire sauce.
2. Brown meat until onion and pepper are tender.
3. Do not drain.
4. Add thyme, garlic, bouillon, water, brown sugar, bay leaves.
5. Stirring occasionally, cover and cook on medium heat until meat is tender, about 25 minutes.
6. Add tomatoes, corn, salt and pepper, cover and cook 20 minutes longer or until desired consistency, and serve over hot cooked rice.
7. Pinto beans and garlic toast are aweome with this dish.

canola oil, onion, green pepper, worcestershire sauce, thyme, garlic, water, light brown sugar, bay leaves, tomatoes, mexicorn, salt, black ground pepper, white rice

Taken from tastykitchen.com/recipes/main-courses/mexisteak/ (may not work)