1 lb. beef chuck or round steak
1/4 c. soy sauce
1 clove garlic, minced
1/2 tsp. ginger
1/4 c. salad oil
1 c. thinly sliced onion
1 c. thinly sliced green or red peppers
2 stalks thinly sliced celery
1 tbsp. flour
1 c. water
2 tomatoes, cut in wedges (optional)

Cut beef 1/8 inch thin (helps if meat is almost frozen). Combine soy sauce, garlic, and ginger. Add beef; toss and set aside. Prepare vegetables. Heat oil in wok or large fry pan. Add beef and brown over high heat. Cover and simmer for 30 minutes over low heat. Turn heat up and add vegetables, except tomatoes. Toss until veggies are tender-crisp (about 10 minutes). Mix flour with water; add to pan. Stir and cook until thickened. Add tomatoes and heat through. Serve with rice or mashed potatoes. Serves 4.