1 1/2 lbs. round chuck
1 clove minced garlic
1/2 tsp. ground ginger
1 1/2 c. sliced peppers
1 tbsp. cornstarch
1 c. diced fresh tomato
1/2 c. soy sauce
1 tsp. paprika
1/3 c. oil
1 c. chopped celery
3/4 c. water

Cut beef into strips. Combine soy sauce, garlic, paprika, ginger and 1/4 cup oil. Add beef and let marinate for 30 minutes at room temperature.

Cut peppers, celery and tomatoes. Put remaining oil in wok and brown meat. Remove meat and add vegetables (except tomatoes) to pan. Cook until crisp, about 10 minutes and then add back meat.

Mix cornstarch and water. Add to pan and stir until thick. Add tomatoes and salt and pepper to taste. Serve over rice.