1 lb. beef steak, strips
1/4 c. soy sauce
1 garlic clove
1 1/2 tsp. ginger
1/4 c. oil
1 c. green onion, sliced thin
1 c. green pepper, 1 inch sq.
2 stalks celery, sliced thin
1 tbsp. cornstarch
1 c. water
2 tomatoes, wedges

Combine soy sauce, garlic, ginger and beef, toss and set aside. In saucepan, heat oil. Add beef mixture and toss over high heat until browned. Simmer until tender.

Turn heat up and add vegetables, except tomatoes. Toss until vegetables are tender, about 10 minutes. Mix cornstarch with water. Add to pan, stir and cook until thickened. Add tomatoes and heat through. Serves 4.