Instructions: In 10- or 12-inch skillet over medium-high heat, in hot oil, cook steaks, a few at a time, 2 or 3 minutes on each side or until of desired doneness. Place on warm platter and keep warm. Chop tomatoes and slice the rest.

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

Serves 6 to 8

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