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

Cut beef across grain into thin strips, 1/8-inch thick. Mix soy sauce, garlic, ginger. Add 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 30-40 minutes over low heat.

Turn heat up and add vegetables (except tomatoes). 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.