1 lb. beef chuck or round, fat trimmed
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. red or green peppers, cut into 1 inch squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

1. Cut beef across grain into thin strips, 1/8 inch thick.

2. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables.

3. Heat oil in large frying pan or wok. Add beef and toss over heat until browned. If not tender cover and simmer 30-40 minutes.

4. Turn up heat and add vegetables. Toss until vegetables are tender crisp, about 10 minutes.

5. Mix cornstarch with water. Add to pan; stir and cook until thickened.

6. Add tomatoes and heat through.

(Glassboro-Olivet)