1 lb. beef (chuck or round steak) cut into strips
1/4 c. soy sauce
1 clove garlic, minced
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 bell peppers, cut into 1 inch squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Cut beef across grain into thin strips. Combine soy sauce, garlic, ginger. Add beef. Toss and marinate for 24 hours turning occasionally. Add beef in oil and toss over high heat until browned. Taste meat. If it is not tender, cover and simmer 30 to 40 minutes over low heat. Turn heat up and add vegetables. 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. Serve over a bed of rice.