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Chinese Sweet & Sour Beef 1 pound of top round steak, 1/2 to 3/4 inch thick Natural meat tenderizer, seasoned or unseasoned 3 tablespoons of vegetable oil 2 tablespoons of oil 1 large onion, cut in thin wedges one 8 1/2 ounces of water chestnuts, drained and sliced 1 green pepper, cut in squares one 13 1/4 ounce can of pineapple tidbits or chunks, undrained 2 tablespoons of ketchup 1 tablespoon of wine vinegar 2 tablespoons of soy sauce 1/2 teaspoon of sugar 1 tablespoon of cornstarch 3 tablespoons of cold water 2 firm ripe tomatoes, cut in eighths 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 meat surface. To insure penetration of tenderizer and retain 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 of vegetable 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 2 tablespoons of oil 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 and add tomatoes, heat through. Serve over hot cooked rice. Makes 5 to 6 servings