1 lb. beef (round or sirloin steak)
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" squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2-3 tomatoes, cut into wedges

Cut meat into thin strips across the grain. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. (Hint: Prepare the meat the night before to add more flavor to the meat, it also makes the meat more tender.)

Heat oil in a large frying pan or wok. Add beef and toss over high heat until browned. Taste meat, if it is not tender, cover and simmer until tender. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes.

Mix cornstarch with water and add to the pan. Stir and cook until thickened. Add tomato wedges and heat through. This dish is best served over hot rice.