Oriental Beef Liver

• pineapple chunks↗1 ounce

  8 1/4 ounce, syrup pack

• soy sauce↗2 tablespoons
• vinegar↗2 tablespoons
• cornstarch↗1 tablespoon
• beef liver↗1 lb

  cut into 1/2 inch strips

• green pepper↗1

  cut into strips

• cooking oil2 tablespoons
• water chestnuts1 ounce

  drained and sliced

• slivered almonds↗3 tablespoons

  toasted

Step-by-step instructions

1. 1

   Drain pineapple, reserving syrup.

2. 2

   Add enough water to reserved syrup to make 1/2 cup. Stir soy sauce, vinegar and cornstarch into liquid; set aside.

3. 3

   In large skillet or wok, stir-fry liver and green pepper in hot oil for 2 minutes. Then stir the green peppers in for an additional two minutes.

4. 4

   Drain off fat. Season with salt.

5. 5

   Add cornstarch mixture to skillet. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes more.

6. 6

   Stir in pineapple and water chestnuts; heat through. Stir in almonds.

7. 7

   Serve over noodles or rice.