1 lb. beef chuck or round, fat trimmed
1/4 c. soy sauce
1/4 tsp. garlic powder
1/2 tsp. ground ginger
1/4 c. vegetable oil
1 med. onion, thinly sliced, separated into rings
1 med. green pepper, cut in 1 inch squares
1 med. red pepper, cut in 1 inch squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
2 tomatoes, cut in small 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. Taste meat, if it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender but crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Serves 4. Note: For 2 servings, half the ingredients but add some water. For 8 servings, double the ingredients but reduce the water to 1 3/4 cups. Add another 1/2 tablespoon cornstarch.