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 ginger
1/4 c. salad oil
1 c. green onions, thinly sliced
1 c. red or green peppers, cut in 1 inch sqs.

With a very sharp knife cut beef across grain into thin strips (1/8 inch thick). Combine soy sauce, garlic, ginger and beef. Toss and set aside while preparing vegetables. Heat oil in 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 to 40 minutes over low heat. Increase heat and add vegetables. Toss until vegetables are tender but crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.