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

With a sharp knife cut beef across grain into thin strips 1/4 inch thick.

Combine soy sauce, garlic, ginger, 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 if meat is not tender. Cook covered and simmer for 30-40 minutes over low heat.

Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. I cook mine longer. Mix cornstarch with water. Add to pan, stir and cook until thickened. Add tomatoes and heat through. Serve over or with brown rice.

For 2 servings, half the ingredients. May have to add some water.

For 8 servings, double the ingredients, reduce water to 1 3/4 cups. Add another 1/2 tablespoons of cornstarch.