1 lb. beef chuck or round
1/2 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. onion, thinly sliced
1 c. red or green peppers, sliced
2 stalks celery, sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut in wedges

Cut beef in thin strips. Combine soy sauce, garlic and ginger. Add beef and toss. Set aside. Heat oil, add beef, toss over high heat and brown. Turn heat up, add vegetables, toss until tender crisp, 10 minutes. Mix cornstarch with water, add to pan. Stir until thickened. Add tomatoes and heat through.