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

With a very sharp knife cut beef across grain into thin strips 1/2 inch thick. Combine soy sauce, garlic, ginger; add beef. Toss and set aside while preparing vegetables.

Heat oil in a large frying pan or wok. Add beef and toss over high heat until browned. Test meat; if it is not tender, cover and simmer 30-40 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 mixture; stir and cook until thick. Add tomato wedges and beat through. Serve with baked potato or rice.