1 lb. beef (chuck or round), trim off any fat
1/4 c. soy sauce
1 clove garlic, crushed
1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. green or red bell pepper, cut into 1 inch sqs.
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges (optional)

With a very sharp knife, cut beef across grain into thin strips. Combine soy sauce, garlic, and ginger. Add beef; toss and set aside while preparing vegetables. Heat oil in large fry pan or wok; add beef and toss over high heat until browned. Taste meat. If not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until they are tender crisp, about 10 minutes. (If you want fresh mushrooms can be added here. I also occasionally add water chestnuts, drained and sliced.) Mix cornstarch and water; stir in until thick. Add tomato wedges and heat through. Serve over rice.