1 lb. chuck beef or round steak, trimmed
1/4 c. soy sauce
1 garlic clove or 1 tsp. powder
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. green pepper, cut in 1" squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut in wedges

Preparation time 20 minutes. Cooking time 30-40 minutes. 4 servings. 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. To tenderize. Heat oil in large frying pan or wok. Add beef only and toss over high heat until brown. Taste meat if it is not tender, cover and let simmer for 30-40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender and crisp, about 10 minutes.

Mix cornstarch with water. Add to pan, stir and cook until thickened. Add tomatoes and heat through. For 8 servings double the ingredients but reduce the water to 1 3/4 cups. Add another 1/2 teaspoon cornstarch.