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

Cut beef into thin strips; combine sauce and garlic. Add ginger. Heat oil in frying pan; add beef. Cook until tender; add vegetables and heat. Cook until done. Mix cornstarch and water; add to beef. Cook until thickened.

Note: Add tomatoes last to avoid overcooking. Serve over a bed of rice. Serves approximately 4 people. When adding vegetables, increase the heat.