Oriental Beef Liver

Name: Oriental Beef Liver
Yield: 4 serving(s)
Ingredients: 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

Submitted by Tonkcats

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Ingredients:: 9
Serves:: 4

ingredients

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

directions

Drain pineapple, reserving syrup.
Add enough water to reserved syrup to make 1/2 cup. Stir soy sauce, vinegar and cornstarch into liquid; set aside.
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.
Drain off fat. Season with salt.
Add cornstarch mixture to skillet. Cook and stir over medium-high heat until bubbly. Cook and stir 2 minutes more.
Stir in pineapple and water chestnuts; heat through. Stir in almonds.
Serve over noodles or rice.