1 lb. beef chuck or round
1/4 c. soy sauce
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onions, sliced thin
1 c. red or green peppers (1 inch sq.)
2 stalks celery, sliced thin
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut in wedges

Cut beef into thin strips. Combine soy sauce, garlic, and ginger. Add beef and toss; set aside. In large frying pan, heat oil. Add beef mixture and toss until browned. If meat is not tender, cover and simmer over low heat for 30 minutes or until tender. Add vegetables and toss over medium heat until vegetables are crisp-tender. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.

I prepare vegetables and let beef set in the marinade for a while. Also, if green onion is not available, use yellow onions.