1 lb. beef chuck or round
1/4 c. soy sauce
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. green or red pepper, cut into 1 inch squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges, for garnish

Cut beef across grain into thin strips. Combine soy sauce, ginger; add beef. Toss and set aside. Prepare vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Add vegetables. Toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water. Add to pan. Cook and stir until thickened. Add tomatoes and heat if desired.