1 lb. beef (chuck or round)
1/4 c. soy sauce
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onions
2 tomatoes, cut into wedges
1 c. green pepper, cut into 1 inch sq.
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water

With a very sharp knife cut beef across grain into thin strips 1/8 inch thick. Combine soy sauce and ginger. Add beef. Set aside while preparing vegetables.

Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. If beef is not tender cover and simmer about 30 minutes. Turn heat up and add vegetables, except tomatoes. Toss until vegetables are tender (about 10 minutes).

Mix cornstarch with water. Add to pan, stir and cook until thickened. Add tomatoes and heat through.

I serve mine over hot rice. Really good.