1 lb. beef chuck or round, fat trimmed
1/4 c. soy sauce
1 clove garlic
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. red or green peppers, cut into sqs.
2 stalks celery, thinly sliced
1 tbsp. cornstarch
3/4 c. water
2 tomatoes, cut into wedges

With a very sharp knife, cut beef across grain into strips, 1/8 inch thick. Combine soy sauce, garlic, and 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 about 30 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.

Note: Great served with fluffy rice. Beef can be prepared ahead and refrigerated just before adding the vegetables. Finish cooking later.