Sweet And Sour Beef

1 lb. top round steak
5 Tbsp. vegetable oil
1 lg. onion, cut in wedges
1 (8 1/2 oz.) can water chestnuts, drained and sliced
1 green pepper, diced
1 (13 1/2 oz.) can peaches, undrained
2 Tbsp. ketchup
1 Tbsp. wine vinegar
2 Tbsp. soy sauce
1/2 tsp. sugar
1 Tbsp. cornstarch
3 Tbsp. cold water
2 tomatoes, cut in eights
Hot, cooked rice

Trim fat from meat, cut into thin slices or chunks. Heat 3 tablespoons oil
in skillet, brown meat in oil. Remove meat and pan drippings to platter. Heat 2
tablespoons oil, add onion, water chestnuts, green pepper. Stirfry until tender
crisp, about 3 minutes. Add undrained peaches, ketchup, vinegar, soy sauce and
sugar. Heat to boiling. Mix cornstarch and cold water. Add to skillet, stirring
until sauce clears and thickens. Return meat and drippings to skillet; add
tomatoes. Heat through. Serve over rice.

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