3 lb. chuck roast
3 tbsp. shortening
1/2 c. water
1/4 c. soy sauce
1/2 tsp. sugar
1/8 tsp. pepper
3 med. tomatoes
3 green onions
1 med. green pepper
5 oz. can water chestnuts

With a very sharp knife, slice chuck roast into thin pieces, 3 inches long and 3/4 inch wide. Heat shortening in large skillet, and brown meat in it. Combine water, soy sauce, sugar, and pepper; pour over meat. Cover and simmer on low heat for 1 1/2 hours. Cut tomatoes into wedges. Slice green onions into lengthwise shreds and green pepper into narrow strips. Slice water chestnuts. Add vegetables to meat; cover and simmer for 15 minutes. Carefully spoon into serving dish so as not to disturb the tomato wedges more than necessary. Serve with hot rice. If more juice is desired add more water before adding vegetables. Serves 6.