1 lb. beef chuck
1/4 c. soy sauce
1 clove garlic
1/4 c. salad oil
1 c. onion, sliced
1 c. red or green peppers, sliced
1 tbsp. cornstarch
2 tomatoes, cut into wedges

Cut beef across grain into thin strips. Combine soy sauce and garlic. Toss with beef; set aside. Heat oil in large pan, add beef. Toss until browned. Cover and simmer until meat is tender, 30 to 40 minutes, over low heat. Turn up heat and add vegetables. Toss until vegetables are tender and crisp, about 10 minutes. Mix cornstarch with water, add to pan and cook until thickened. Add tomatoes and heat through.