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 onion, thinly sliced
1 c. red or green peppers, 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 i large frying pan or wok. Add beef and toss over high heat until browned. Taste meat. If it 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.