1/4 c. plus 1 tbsp. vegetable oil
1/4 c. soy sauce
2 tbsp. sherry wine, optional
1 tsp. ground ginger
3/4 tsp. sugar

For meat, I generally use round steak, or any other lean cut that can be sliced into 1/4 inch thick slices

1 lb. meat will generally feed 4, it shrinks a little when cooked
2 med. sized green peppers, seeded and sliced into strips
2 med. onions, quartered, and separated
2 stalks of celery, thinly sliced (not too thin)
1 tsp. salt
1 tbsp. plus 1 tsp. cornstarch
1 c. water
2 med. tomatoes, cut into wedges. (Plum tomatoes are nice, but you would need 3 or 4)
Hot cooked rice of your choice

Combine 2 tablespoons oil, soy sauce, sherry, ginger, and sugar in a medium mixing bowl; stir well to blend. Add meat slices, tossing lightly to coat all sides well. Cover bowl and let sit (marinate) for one hour if possible. Pour remaining oil into a large skillet or wok and swirl it around until all sides of the pan are coated. Heat pan for a couple of minutes at medium heat (300) add beef, and cook for 2 or 3 minutes to brown. Reduce heat to low (275 degrees) and simmer for 20 minutes, stirring occasionally. Recipe can be made to this point several hours ahead. Complete just before serving.

Turn up heat to medium high (325 degrees) and add green pepper, onion, celery and salt. If you wish, you can use other vegetables, such as snow peas, broccoli tips, mushrooms, cauliflower rosettes, green beans, use your imagination. Toss vegetables in pan until crisp and tender (about 6 to 8 minutes.) Blend cornstarch with water, and pour over vegetables and beef. Cook, stirring constantly, until slightly thickened. Stir in tomatoes, cook an additional 5 minutes. Serve immediately over rice.