1 lb. beef chuck or round steak, fat trimmed
1/4 c. soy sauce
1 clove garlic
2 tomatoes, cut in wedges
1 1/2 tsp. ginger
1 c. green peppers, 1 inch squares
1 c. green onions
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water

Cut beef across grain into thin strips, 1/8 inch thick. Combine soy sauce, garlic, ginger. Add beef and toss and set aside. Add beef and toss over high heat. Cover and simmer 30-40 minutes over low heat. Turn heat up, add vegetables. Toss until vegetables are tender. Mix cornstarch with water. Add to pan, stir and cook until thickened. Add tomatoes and heat thoroughly.