• 1 pound Star Ranch Angus^® beef bottom round cubed steaks
• 1 Tbsp chili powder
• 2 tsp vegetable oil
• 1 cup chopped onion
• 1/4 tsp salt
• 2 cans (14-1/2 ounces) chili-style chunky tomatoes, undrained
• 1 cup frozen whole kernel corn

1. Cut beef cubed steaks lengthwise into 1-inch strips and then crosswise into 1-inch pieces. Sprinkle chili powder over beef.
2. In large skillet or Dutch oven, heat oil over medium-high heat until hot. Add beef and onions and stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Season with salt.
3. Stir in tomatoes and corn. Bring to a boil; reduce heat to low. Simmer, uncovered, 20 minutes. 

 

Recipe and photo courtesy of The Beef Checkoff

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