1 c. sliced onions
1 lg. green pepper, cut in thin slices
1 c. diagonal sliced celery
2 tbsp. peanut oil
1 lb. round steak thinly sliced
1 c. beef broth
3 tbsp. soy sauce
3 c. hot cooked rice
1/2 tsp. ginger
1 tsp. sugar
1/2 tsp. salt
1 1/2 tbsp. cornstarch
3 fresh tomatoes, cut in wedges

Cook onions, green pepper and celery in oil in wok until tender and crisp. Remove and set aside.

Add meat to hot wok, brown quickly. Blend broth, soy sauce, sugar, salt into cornstarch. Pour into wok. Cook stirring until thickened. Add cooked vegetables and tomatoes, heat thoroughly. Serve over rice into which the ginger have been added. P.S. May add additional soy sauce if desired. Makes 6 servings.