1 lb. beef, chuck or round
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. grated fresh ginger -or-
1/2 tsp. ground ginger
1/4 c. vegetable oil
1 c. green onions, thinly sliced
1 c. red or green pepper, cut into 1-inch squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut in wedges

With a very sharp knife, cut beef across grain into thin strips (about 1/8-inch thick). Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables.

Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender-crisp, about 10 minutes.

Mix cornstarch with water; add to pan. Stir and cook until thickened. Add tomatoes and heat through.

Note: For 8 servings, double the ingredients but reduce the water to 1 3/4 cups and add an additional 1/2 tablespoon cornstarch.

Serves 4.

Submitted by: Karen Owens