1 lb. beef chuck or round, trim fat
1/2 c. soy sauce
1 clove garlic
Fresh ginger (optional)
1/4 c. salad oil
1 c. green onions, sliced thin
1 c. red or green peppers, cut into 1 inch squares
2 stalks celery, chopped
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges
6 c. cooked white rice

Cut meat into 1/4 inch thick strips across grain. (Mix soy sauce, garlic, and ginger.) Add meat and mix all these ingredients and set aside. Heat oil in large skillet and add meat and brown it until tender, or simmer it for 30-40 minutes on low heat. Turn heat up and add vegetables and cook for about 15 minutes. Mix cornstarch and water. Add to meat until thickened as gravy. Add tomato and cook about 10 more minutes. Serve with rice.