1/2 lb. lean beef
3 lg. tomatoes
2 stalks green onions
1 lg. bell pepper
2 stalks celery
1 sm. round onion
1 tsp. oil
1/2 tsp. salt
1/4 c. stock
1 tbsp. soy sauce
1 tbsp. cornstarch
3 tbsp. water

Cut beef across the grain into 1/4 to 2 inch strips. Peel and quarter tomatoes. Cut green onions into 1 1/2 inch lengths, and bell peppers and round onions into 1/2 inch pieces. Slice celery diagonally into 1/2 inch pieces. Heat oil in a wok, salt, then add beef and stir-fry briefly until beef loses redness. Add the vegetables and stir-fry for an additional 2 minutes. Pour in stock and soy sauce along the side of the wok, stir and heat quickly. Cook over medium heat, covered, for two minutes. Mix cornstarch and water then add to ingredients to thicken.

COMMENTARY: If more color is desired, add 2 tablespoons of tomato sauce or catsup with the cornstarch and water at the end.