1 lb. beef chuck or round (fat trimmed)
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. fresh ginger, grated
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. red or green peppers, cut in 1 inch squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Cut beef across grain into thin strips (1/8 inch thick). Combine soy sauce, garlic and ginger. Add beef, toss, and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and stir over high heat until meat is brown. Turn heat up and add vegetables, except tomatoes. Stir until vegetables are tender crisp (about 10 minutes). Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat thoroughly. Makes 4 servings.

For 2 servings, half the ingredients (you may need to add some water). For 8 servings, double the ingredients, but reduce water to 1 3/4 cups. Add another 1/2 tablespoon of cornstarch.