Cubed Steaks With Fresh Tomato Sauce
|Beef steaks||2 Pound, cubed|
|Salad oil||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
1. If steaks are large, cut them into serving-sized pieces.
2. In 12-inch skillet over medium-high heat, in hot salad oil, cook steaks, a few at a time, 2 to 3 minutes on each side, until of desired done-ness; place on warm platter and keep warm. Chop 3 tomatoes and slice remaining 3.
3. To same skillet, over medium heat, add 1/4 cup water, chopped tomatoes, green onions, sugar, salt, and basil. Blend cornstarch and 1/4 cup water until smooth; gradually stir into tomato mixture and cook, stirring, until sauce thickens slightly and boils. Add sliced tomatoes; cook until heated through. Spoon tomato mixture over steaks.