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 inch squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes cut into wedges

With a sharp knife cut beef in thin strips 1/8 inch thick. Combine soy sauce, garlic, 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. Taste meat. If it is tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetable are tender crisp, about 10 minutes.

Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. (I make this with leftover steak or roast cooking time is cut, just heat through. Fast and good.)