1 lb. beef chuck or round - fat trimmed
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. grated ginger or 1/2 tsp. ground
1/4 c. oil
1 c. green onion, sliced thin
1 c. red or green pepper, cut into 1 inch sqs.
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut in wedges

With 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 not tender cover and simmer for 30-40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp - 10 minutes. Mix cornstarch with water. Add to mixture. Stir and cook until thickened. Add tomatoes and heat through.