Beef with Fresh Tomato Sauce

Ingredients

• 2 lbs. beef top round steaks, about 1/4'' thick
• water
• 5 medium tomatoes
• 1/4 cup salad oil
• 2 tablespoons chopped green onions
• 1 tablespoon sugar
• 1 1/2 teaspoon salt
• 1 teaspoon basil
• 1 tablespoon cornstarch

Directions

1. On a cutting board with a meat mallet, pound each steak to 1/8'' thickness. Cut steaks into 6'' by 3'' pieces.
2. In a 3 qt. saucepan over high heat, heat 3'' of water to boiling; add tomatoes and cook 30 seconds. With slotted spoon, remove tomatoes to a large bowl of cold water to remove skins. Cut out the tomato stem. Chop 3 tomatoes and slice the 2 remaining tomatoes and set aside.
3. In a 12'' skillet over medium-high heat, heat the oil and cook the steak, a few pieces at a time, until browned on both sides. Remove pieces to a warm platter as they brown and keep warm.
4. Reduce heat to medium. To the same skillet, add chopped tomatoes, green onions, sugar, salt and basil.
5. Mix cornstarch into 1/2 cup cold water until smooth. Gradually stir cornstarch mixture into tomato mixture. Cook, stirring constantly, until mixture thickens and boils; cook 1 minute.
6. Add sliced tomatoes and heat through.
7. Gently spoon tomato mixture over and around steaks.