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

Cut beef into thin strips. 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 high heat until browned. Taste meat. If not tender, cover and simmer 30-40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to pan, stir, and cook until thick. Add tomatoes and heat through. Serves 4-6.