1 lb. beef chuck or round, fat trimmed
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. grated fresh ginger (or ground)
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. red or green peppers, cut into 1 inch sqs.
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

With a very 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. Taste meat. If it is not tender, cover and simmer over low heat until tender. Turn heat up and add vegetables. Toss until vegetables are tender crisp. Mix cornstarch with water. Add to pan. Stir and cook until thickened. Add tomatoes and heat through; cooking time, 30 to 40 minutes.