1 lb. beef chuck or round
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. fresh ginger, grated or 1/2 tsp. ground
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. red or green peppers, cut in 1" squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut in wedges

With sharp knife, cut beef across grain into thin strips 1/8" thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside.

Heat oil in large frying pan or wok. Add beef and toss over high heat until browned and tender. Turn heat up and add vegetables. Toss until tender crisp, about 10 minutes. Mix cornstarch with water, add to pan, stir and cook until thickened. Add tomatoes and heat through.