1 lb. beef chuck or round, fat trimmed
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 onions, thinly sliced
1 c. red or green peppers, cut into 1" squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut up

1. With a very sharp knife cut beef across grain into thin strips 1/8" thick.

2. Combine soy sauce, garlic, ginger. Add beef, toss and set aside. Prepare vegetables.

3. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Then cover and simmer until meat is tender on low heat.

4. Turn heat up and add vegetables. Toss until vegetables are tender-crisp, about 10 minutes.

5. Mix cornstarch with water. Add to pan, stir and cook until thickened.

6. Add tomatoes and heat through. 4 servings.