1 lb. round or chuck beef
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. fresh ginger or 1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion thin slice
1 c. sweet green and/or red peppers sliced thin
2 celery stalks sliced thin
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut wedges

Cut meat into 1/8 inch strips. Combine soy sauce, garlic, ginger, add to beef and set aside. Prepare vegetables. Heat oil in large fry pan or wok. Add beef, toss over high heat until brown and tender. Add vegetables. Cook until tender and crisp, about 10 minutes. Mix water and cornstarch, slowly add to pan until thickened. Add tomatoes and heat through. 4 servings.