1 (1 lb.) top round steak, 1/2 to 3/4 inch thick
Natural meat tenderizer, seasoned or unseasoned
5 tbsp. oil
1 lg. onion, cut in thin wedges
1 can (8 1/2 oz.) water chestnuts, drained & sliced
1 green pepper, cut in squares
1 can (13 1/4 oz.) pineapple tidbits or chunks, undrained
2 tbsp. ketchup
1 tbsp. wine vinegar
2 tbsp. soy sauce
1/2 tsp. sugar
1 tbsp. cornstarch
2 firm ripe tomatoes, cut in eighths
Hot cooked rice or chow mein noodles
1 frozen pea pods

Trim excess fat from beef. Prepare meat, one side at a time, with meat tenderizer as follows: Thoroughly moisten meat with water. Sprinkle tenderizer as evenly as can over entire meat surface. To insure penetration of tenderizer and retina meat juices, pierce meat deeply with fork at 1/2 inch intervals with sharp knife. Cut beef diagonally across grain into thin slices.

In wok or large skillet heat 3 tablespoons oil until hot but not smoking. Quickly brown beef over high heat, stirring rapidly 3 to 4 minutes. Remove meat and pan drippings to platter.

Heat remaining 2 tablespoons in same skillet. Add onion, water chestnuts and green pepper. Stir fry until tender crisp, about 3 minutes. Add undrained pineapple, ketchup, vinegar, soy sauce and sugar. Heat to boiling.

Mix cornstarch smoothly with cold water. Add to sauce in skillet and heat, stirring until sauce clears and thickens. Return meat and drippings to skillet. Add tomatoes, heat through. Serve over hot cooked rice or chow mein noodles.