1 lb. top round steak, 1/2 to 3/4 inch thick or lb. boneless pork
Natural meat tenderizer
5 tbsp. oil
1 lg. onion, cut in wedges
1 (8 1/2 oz.) can water chestnuts, drained and sliced
1 green pepper, cut in squares
1 (13 1/2 oz.) can pineapple chunks, undrained
2 tbsp. catsup
1 tbsp. wine vinegar
2 tbsp. soy sauce
2 1/2 tsp. sugar, or to taste
1 tbsp. cornstarch
3 tbsp. cold water
2 firm ripe tomatoes, cut in eights
Hot cooked rice

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 salt over entire surface. Pierce meat 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 on high heat, stirring rapidly 3-4 minutes. Remove meat and drippings to platter.

Heat remaining 2 tablespoons oil in skillet. Add onion, water chestnuts, and green pepper, stir fry until tender, about 3 minutes.

Add undrained pineapple, ketchup, vinegar, soy sauce, and sugar; heat to boiling.

Mix cornstarch in cold water until smooth. 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.