1 1/2 lb. beef chuck or round steak, fat trimmed
1/3 c. soy sauce
1 tsp. paprika
1/3 c. salad oil
1 c. finely sliced celery
1 tbsp. cornstarch
Salt & pepper to taste
1 clove garlic, minced
1/2 tsp. ground ginger
1 1/2 c. sliced red-green pepper
1 c. sliced green onions
3/4 c. water
1 c. diced fresh tomatoes

With a sharp knife, cut beef across grain into thin strips. Combine soy sauce, garlic, paprika, ginger and 1/4 cup oil. Add beef strips, toss to blend. Let stand for at least 30 minutes at room temperature. Strain and reserve marinade.

In the meantime, prepare vegetables. In a large heavy frying pan, heat remaining oil. Add beef; toss over high heat until meat is evenly browned. Taste meat. If not tender enough, add a little water and simmer over medium heat for about 20 minutes. Remove meat.

Add vegetables, except tomatoes, to pan. Turn heat up. Toss vegetables over medium to high heat until tender crisp, about 10 minutes. Add meat to pan. Mix cornstarch with water. Add to pan. Stir and cook until thickened. Add tomatoes. Add salt and pepper. Reheat. Serve with cooked rice or noodles.