1 lb. beef chuck or round, trim fat
1/4 c. soy sauce
1 clove garlic (optional)
1/4 c. salad oil
1 c. onion, thinly sliced
1 c. green pepper, cut into strips
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Cut beef across grain into thin strips. Heat oil in electric skillet. Add beef and toss over high heat until browned. Cover and simmer for 30 to 40 minutes over low heat after adding all seasonings. Then turn up heat 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. 4 servings.