1 lb. beef chuck
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. grated 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 into 1-inch squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

With a very sharp knife cut beef across grain into thin strips 1/8-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, cover and simmer for 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 thickened. Add tomatoes and heat through. Serve with hot fluffy rice. Makes 4 servings.