1 lb. beef chuck or round, fat trimmed
1/4 c. soy sauce
1 clove
1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground
1/4 c. salad oil
1 c. green onions, thinly sliced
1 c. red or green peppers, cut into 1-inch sqs.
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Add beef, toss and set aside while preparing vegetables, heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Taste meat; if it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat and add vegetables. Toss until vegetables are tender crisp, about 10-15 minutes. Mix cornstarch with water, add to pan. Stir and cook until thickened. Add tomatoes and heat through. Serve over rice.