1 lb. top round steak
5 tbsp. vegetable oil
1 lg. onion, cut in wedges
1 (8 1/2 oz.) can water chestnuts, drained and sliced
1 green pepper, cut in sqs.
1 (13 1/2 oz.) can pineapple chunks, undrained
2 tbsp. ketchup
1 tbsp. wine vinegar
2 tbsp. soy sauce
1/2 tsp. sugar
1 tbsp. cornstarch
3 tbsp. cold water
2 tomatoes, cut in eights
Hot, cooked rice

1. Trim fat from meat, cut into thin slices or chunks.

2. Heat 3 tablespoons oil in skillet - brown meat in oil.

3. Remove meat and pan drippings to platter.

4. Heat 2 tablespoons oil, add onion, water chestnuts, green pepper. Stir fry until tender crisp, about 3 minutes.

5. Add undrained pineapple, ketchup, vinegar, soy sauce and sugar. Heat to boiling.

6. Mix cornstarch and cold water. Add to skillet, stirring until sauce clears and thickens.

7. Return meat and drippings to skillet; add tomatoes. Heat through. Serve over rice.