1 lb. beef chuck or round
1/4 c. soy sauce
1 clove garlic
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion, thin sliced
1 c. red or green peppers cut into 1" squares
2 stalks celery, thin sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Cut beef across grain into thin strips 1/8" thick. Combine soy sauce, garlic and ginger; add beef. Toss and set aside.

Heat oil in large pan or wok. Add beef and toss over high heat until browned. Taste meat, if not tender, cover and simmer for 30 to 40 minutes over low heat. Turn up heat and add veggies and toss until tender crisp, about 10 minutes. Mix cornstarch with water, add to pan, stir and cook until thickened. Add tomatoes and heat through. Serves 4.