Beef Scallops With Fresh Tomato Sauce
beef top round steaks, 1 pound each, cut into 1/4 inch thick
1About 45 minutes before serving: On cutting board with meat mallet or dull edge of French knife, pound each beef top round steak to 1/8-inch thickness.
2Cut steaks into about 6 x 3-inch pieces.
3In 3-quart saucepan over high heat, heat 3-inches water to boiling; add tomatoes.
5With slotted spoon, remove tomatoes to large bowl of cold water; remove from water and slip off skins.
7Chop 3 tomatoes; slice remaining 2 tomatoes.
9In 12-inch skillet over medium-high heat in hot salad oil cook steak, a few pieces at a time, until browned on both sides with pancake turner, removing pieces to warm platter as they brown.
12To same skillet add chopped tomatoes, green onions, sugar, salt and basil.
13In cup with spoon, mix cornstarch and 1/2 cup water until smooth; gradually stir cornstarch mixture into tomato mixture and cook, stirring constantly until mixture thickens and boils; cook 1 minute.
14Add sliced tomatoes; heat through.
15Gently spoon tomato mixture over and around steaks.