4 (4 oz.) cube steak, cut in julienne strips
1/2 to 1 tsp. ginger, ground
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 c. salad oil
2 med. green peppers, cut in julienne strips
1 c. bias-cut celery slices
1/2 c. bias-cut green onions
1/3 c. soy sauce
1 beef bouillon cube, dissolved in 1 c. hot water
2 med. tomatoes, peeled and cut in eighths
2 tbsp. cornstarch

Preheat skillet to about 350 degrees. Season meat with ginger, salt, and garlic salt. Heat half the oil in skillet. Add meat; brown quickly on all sides. Remove meat. Add remaining oil; heat. Add pepper, celery, and green pepper; cook just until slightly tender, about 5 minutes. Lower heat to 250 degrees. Combine starch and soy sauce; stir in bouillon. Add to skillet. Cook until thickened and boils. Add meat and tomatoes; heat through, about 6 minutes. Serve with hot rice.