1 lb. chuck or round steak
1/4 c. soy sauce
1 clove garlic (minced)
1/2 tsp. ground ginger
1/4 c. salad oil (olive)
1 c. sliced green onions
1 c. green pepper (cut in 1 inch squares)
2 ribs celery (sliced)
1 tbsp. cornstarch
1 c. water
2 tomatoes (cut in wedges)

Cut beef into 1/8 inch strips. Combine soy sauce, garlic and ginger; add beef, toss and set aside. Heat oil in large frying pan or wok. Add beef and toss over high heat until brown. Cover. Lower heat and simmer for 30 to 40 minutes or until tender. Raise heat; add onions, peppers and celery and toss for 10 minutes.

Mix cornstarch with water. Add cornstarch mixture to pan. Stir; cook until thickened. Add tomatoes and heat thoroughly. Serve over cooked noodles or rice. Yields 4 servings.