Sweet and Sour Beef

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1 lb. round steak, 1/2" thick
5 Tablespoons vegetable oil
1 large onion, cut in wedges
1 can (8-1/2 oz) water chestnuts, drained & sliced
1 green pepper, cut in squares
1 can (13-oz) pineapple chunks, undrained
2 Tablespoons ketchup
1 Tablespoon wine vinegar
2 Tablespoons soy sauce
1/2 Tablespoon sugar
1 Tablespoon cornstarch
3 Tablespoons cold water
While steak is partially frozen, slice beef into thin slices. In a hot
wok, heat 3-Tablespoons oil. Quickly brown beef, stirring rapidly 3 to
4 minutes. Remove meat and pan dripping to platter.
Heat remaining 2-Tablespoons oil in same wok. 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; heat through; no more
than a couple minutes. Serve over hot cooked rice.