1 pound beef round, *
1/4 cup soy sauce
1 clove garlic
1/2 teaspoon ground ginger, **
1/4 cup salad oil
1 cup green onion, sliced thin
1 cup red and green bell peppers, cut in 3/4" cubes
2 stalks celery, sliced thin
1 tablespoon cornstarch
1 cup water
2 tomato, cut into 2" chunks
8 ounces waterchestnuts, canned, sliced
4 ounces mushrooms, sliced

With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.

Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat.

Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. You can prepare the beef ahead and refrigerate just before adding the vegetables. Finish cooking later.

* May use beef chuck. Be sure to trim fat.
** May substitute 1 1/2 teaspoons fresh ginger.

Serving Size: 4