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

Cut beef into strips. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. If meat is not tender, simmer over low heat 30 minutes.

On high add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Then add tomatoes and heat through. Serves 4.