1 lb. beef chuck (trim fat)
1 clove garlic
1/4 c. salad oil
1 c. red or green pepper, cut into 1 inch squares
1 tbsp. cornstarch
1/4 c. soy sauce
1/2 tsp. ground ginger
1 c. sliced green onions
2 stalks sliced celery
1 c. water
2 tomatoes, cut into wedges

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 toss over until browned. If meat is not tender, simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until tender crisp about 10 minutes. Mix cornstarch and water. Add and stir until thickened; add chunked tomatoes. Heat through. I like to add fresh mushrooms also and serve over rice.