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Beef Scallops with Fresh Tomato Sauce

1 pound round steak
3 cups water
5 tomatoes, sliced
1/4 cup vegetable oil
2 tablespoons chopped green onions
1 tablespoon granulated sugar
1 1/2 teaspoons salt
1 teaspoon dried basil leaves
1 tablespoon cornstarch

1. Pound round steak to 1/8-inch thick. Cut into serving pieces.
2. In a saucepan over high heat, bring water to boiling; add tomatoes and cook for 30 seconds. With a slotted spoon, remove the tomatoes to a large bowl of cold water. Remove from the water and slip off the skins and cut out the stem end. Chop three of the tomatoes and slice the remaining tomatoes; set aside.
3. In a skillet over medium-high heat, heat oil and cook the round steak, a few pieces at a time, until browned on both sides; set aside and keep warm. Reduce the heat to medium then add the chopped tomatoes, chopped green onions, sugar, salt, and basil.
4. Dissolve cornstarch a tablespoon or two of skillet mixture then stir in cornstarch and cook, stirring constantly, until the mixture thickens and boils; cook for 1 minute. Add the sliced tomatoes and heat through. Spoon the tomato mixture over the steaks.

Makes 4 servings.