1 lb. beef chuck
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. fresh ginger or 1/2 tsp. ground
2 stalks celery, sliced
1 tbsp. cornstarch
1/4 c. salad oil
1 c. green onion
1 c. green pepper, chopped
1 c. water
2 tomatoes, cut in wedges

Cut beef in strips, combine with soy sauce, garlic and ginger; toss and set aside.

Heat oil, add beef and toss over high heat until browned. If meat is not tender, cover and simmer for 30-40 minutes over low heat. Turn heat up and add vegetables, toss until tender-crisp, about 10 minutes.

Mix cornstarch and water. Add to pan, stir until thick. Add tomatoes and heat through. Serve over rice.