1 lb. beef chuck steak
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. fresh ground ginger
1/4 c. salad oil
1 tbsp. starch
1 c. water
1 c. green onions
1 c. red or green peppers
2 stalks celery
2 wedged tomatoes

Combine soy sauce, garlic and ginger. Add beef and marinate for 20 minutes. Pour oil in wok on high. Add beef and toss until browned. Taste meat, if not tender, simmer over low heat for 30 to 40 minutes. Turn heat back to high; add veggies. Mix water and cornstarch and add to wok. Cook until thickened. Add tomatoes and heat through.