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

With sharp knife, cut beef across grain into thin strips, 1/8 inch thick. Combine soy sauce, garlic, and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. If meat is not tender, cover and simmer 30-40 minutes. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.