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. water
1 c. green onion, thinly sliced
1 c. red or green peppers, cut in 1-inch squares
2 stalks celery
1 tbsp. cornstarch
2 tomatoes, cut into wedges

Cut beef across grain into thin 1/8-inch strips. Combine soy sauce, garlic, ginger and beef. Toss and set aside. Heat oil in large skillet or wok. Add beef and toss over high heat until brown. Taste meat. If not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss vegetables until tender-crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.

"This is Ron's favorite recipe."