1/4 c. salad oil
2 lb. beef cubed steaks
6 med. tomatoes
Water
1 green onion, lg, chopped
2 tbsp. sugar
2 tsp. salt
2 tsp. basil
2 tbsp. corn starch

In 10 inch skillet over medium high heat, in hot salad oil, cook steaks, a few at a time, 2 or 3 minutes on each side until doneness; place on warm platter. Chop 3 tomatoes and slice through rest.

Reduce heat to medium same skillet, add 1/4 cup water, chopped tomatoes, green onions, sugar, salt and basil. Blend corn starch and 1/4 cup water until smooth; stir into tomato mixture and cook, stirring until thickened. Add sliced tomatoes; cook until heated through. Spoon tomato mixture over steaks. 6 to 8 servings; 45 minutes.