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

Cut beef across grain into thin strips. 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. Simmer for 30-40 minutes until tender.

Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water; add to pan and cook until thickened. Add tomatoes and heat through. Makes 4 servings.