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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
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 peppers in 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.
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