Original version from Barbara Chau, Livermore, CA.


                                                    Recipe by  Barbara Chau
                                                               443-4522
 
             STEAK, CHINESE STYLE    (Kanji omitted)
             3/4 lb. flank steak
             2 tbsp soy sauce .`         .             .        .
             2 tbsp water
             1/2 tsp baking soda
             3 tbsp plus 1/4 cup cooking oil
             1/2 tsp salt    1 tsp sherry
             I can (14 1/4 oz.) pineapple, cut into small pieces
             2 tomatoes, sliced

             SAUCE
             1 tsp salt
             3 tbsp catsup' 
             2 tsp sugar
             1/3 cup water 
             2 tsp cornstarch
             2 tsp worcestershire sauce

             1.  Pound beef with meat hammer or baok of knief, then out into 1x2 inch
                 pieces.  
             2.  Desolve soda in the water, add soy sauce, salt, sherry and the 3 tbsp
                 oil.  Then add beef.  Let stand for four hours.
             3.  Mix sauce.
             4.  Fry the beef in 1/4 cup of oil in frying pan until both sides changed
                 color.   Set aside.
             5.  Use the same pan.  Stir in pineapple and stir for a few seconds, pour
                 in sauce.  When it comes to a boil, add beef and stir until all sides
                 are coated, with the sauoe. Put them on serving plate lined with
		 sliced tomatoes,


		(not so good)