1 pkg. breakfast steaks
1/4 c. soy sauce
1 clove garlic
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion, thin sliced in 1 inch squares
1 c. red or green peppers, thinly sliced
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Combine soy sauce, garlic, ginger. Add beef; toss and set aside while preparing vegetables.

Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Cover and simmer 30 to 40 minutes over low heat. Turn heat up and add vegetables until vegetables are tender, about 10 minutes.

Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through. Good served with hot fluffy rice and fresh fruit.