1 lb. beef chuck or venison
1/4 c. soy sauce
1/2 tsp. garlic powder
1/2 tsp. ground ginger
1 tbsp. oil
1 c. green onion, thinly sliced
1 c. red or green peppers, cut into 1 inch sq.
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Cut the beef into thin strips. Brown in 1 tablespoon oil. Combine soy sauce, garlic, ginger. Add to beef. Toss in fry pan. 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. Serve and garnish with room temperature tomato wedges. 4 servings.