1 lb. beef chuck or round
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 peppers, cut in strips
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut in wedges
1 c. green onion, thinly sliced

Cut beef across grain into thin strips, 1/8 inch thick. Combine soy sauce, garlic, and ginger; add beef. Toss and set aside while preparing vegetables. Heat oil in large fry pan or wok. Add beef and toss over high heat until browned. (If not tender, simmer meat.) If tender, add vegetables (except tomatoes) and toss until tender-crisp, about 10 minutes.

Mix cornstarch with water. Add to pan; stir until thickened. Add tomatoes and heat through. For 8 servings, double ingredients but reduce water to 1 3/4 cup. Add another 1/2 tablespoon cornstarch.