1 1/2 lbs. beef chuck or round steak, fat trimmed

MARINADE:

1/3 c. soy sauce
1 clove garlic, minced
1 tsp. paprika
1/2 tsp. ground ginger
1/3 c. salad oil
1 1/2 c. sliced red or green pepper
1 c. sliced celery
1 c. sliced green onion
1 tbsp. cornstarch
3/4 c. water
1 c. diced tomatoes

With a sharp knife, cut beef across grain into thin strips. Combine soy sauce, garlic, paprika, ginger and 1/4 cup oil. Add beef strips, toss to blend. Let stand for at least 30 minutes at room temperature. Strain and reserve marinade.

Prepare vegetables. In large frying pan heat remaining oil, add beef. Toss over high heat until meat is evenly browned. Add vegetables to pan (except tomatoes). Toss vegetables over medium heat until tender and crisp, about 10 minutes.

Add meat to pan. Mix cornstarch with water. Add to pan. Stir and cook until thickened. Add tomatoes. Add salt and pepper to taste. Reheat. Serve with cooked rice or noodles.