1 lb. chuck or round steak
1/4 c. soy sauce
1 clove garlic
1/4 c. salad oil
1 c. green onion, thinly sliced or use just an ordinary onion
1 c. red or green peppers, cut in thin squares
2 stalks celery, sliced thin
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Cut steak across grain into thin strips. Add soy sauce, garlic, add steak, toss and set aside while preparing vegetables. Heat oil in skillet or wok. Add steak and toss over high heat until browned. Taste meat, if it is not tender, cover and simmer for 30 to 40 minutes longer over low heat until it gets tender. Then turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water. Add to skillet, stir and cook until thickened. Add tomatoes and heat through.