package (10 ounces) or 2 cups frozen mixed vegetables
1
jar (12 ounces) mushroom gravy
4
cornbread squares or split corn muffins
Cut beef steaks lengthwise into 1-inch-wide strips, then crosswise into 1-inch pieces.
In large nonstick skillet, heat oil over medium heat until hot. Add beef and garlic. Cook and stir 5-6 minutes or until beef is no longer pink. (Do not overcook.) Season with salt and pepper.
Meanwhile place vegetables in 2-quart microwave-safe dish. Cover and microwave on HIGH 4 minutes; drain.
Add vegetables and gravy to beef. Cook over medium heat 1-2 minutes or until just heated through. Serve over cornbread.
Cubed steaks, usually made from less tender cuts, have been mechanically tenderized. They cook in minutes, instead of requiring long, slow cooking for tenderization.
