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

Cut beef across grain into 1/8 inch thick, thin. Combine soy sauce, garlic, ginger. Add beef and toss and set aside.

Heat oil in frying pan or wok. Add beef and toss over heat until brown and tender. Add vegetables. Mix cornstarch with water-add-stir until thickened. Add tomatoes and heat.