1 lb. round or sirloin steak, cut in cubes
1 (20 oz.) can chunk pineapple
1/3 c. soy sauce
2/3 c. water
1/2 c. slivered almonds (opt.)
4 c. cooked natural brown rice

Brown steak in butter or corn oil. Add water, pineapple and juice, soy sauce and almonds. Simmer until tender, 1 hour. Thicken slightly with 1 to 2 tablespoons of cornstarch in 1/3 cup cold water. Add gradually to mixture and cook 5 more minutes. Serve over rice, either on individual plates or 1 large platter.