1 lb. beef chuck or round, fat trimmed
1/4 c. soy sauce
1 clove garlic
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. green or red peppers, sliced
1 tbsp. corn starch
1 c. water
2 tomatoes, cut in wedges

Cut steak in 1/8 inch strips. Combine soy sauce, garlic, ginger. Add beef; toss and set aside while preparing vegetables.

Heat oil in large skillet or wok. Add beef and toss over high heat until browned. Cover and simmer 30 minutes over low heat until tender.

Turn heat up and add vegetables. Toss until tender crisp - about 10 minutes. Mix corn starch and water. Add to pan, stir and cook until thickened. Add tomatoes and heat through.

Good served with rice. Serving for 4.