Oriental Beef Liver

• 1 (8 1/4 ounce) can pineapple chunks (syrup pack)
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon cornstarch
• 1 lb beef liver, cut into 1/2 inch strips
• 1 large green pepper, cut into strips
• 2 tablespoons cooking oil
• 1 (8 ounce) can water chestnuts, drained and sliced
• 3 tablespoons slivered almonds, toasted

1. Drain pineapple, reserving syrup.
2. Add enough water to reserved syrup to make 1/2 cup. Stir soy sauce, vinegar and cornstarch into liquid; set aside.
3. In large skillet or wok, stir-fry liver and green pepper in hot oil for 2 minutes. Then stir the green peppersrnin for an additional two minutes.
4. Drain off fat. Season with salt.
5. Add cornstarch mixture to skillet. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes more.
6. Stir in pineapple and water chestnuts; heat through. Stir in almonds.
7. Serve over noodles or rice.

pineapple, soy sauce, vinegar, cornstarch, beef, green pepper, cooking oil, water chestnuts, slivered almonds

Taken from www.food.com/recipe/oriental-beef-liver-4694 (may not work)