1 lb. beef chuck or round steak, cubed
1/4 c. soy sauce (no salt)
1 clove garlic
1/2 tbsp. ginger
1/4 c. salad oil
1 c. green onion, sliced thinlyu
1 c. red & green peppers, cut in squaares
2 stalks celery, sliced thin
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Cut steaks in 1/8 inch strips. Combine next 4 ingredients to beef and toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high until browned. Add vegetables. Toss until vegetables are (tender) about 10 minutes. Mix cornstarch with water. Add to pan. Stir and cook until thick. Add tomatoes and heat. Serve over rice. 4 servings.