1 1/2 lbs. beef chuck or round steak, fat trimmed

MARINADE:

1/3 c. soy sauce
1 clove garlic, minced or pressed
1 tsp. paprika
1/2 tsp. ground ginger
1/3 c. salad oil, divided
1 1/2 c. sliced red or green or yellow pepper
1 c. finely sliced celery
1 c. sliced green onion
1 tbsp. cornstarch
3/4 c. water
Salt and pepper to taste
1 c. diced fresh tomatoes

PREPARATION:

1. With sharp knife cut beef across grain into thin strips.

2. Combine soy sauce, garlic, paprika, ginger and 1/4 cup oil.

3. Add beef strips, toss to blend. Let stand for at least 30 minutes at room temperature. Strain and reserve marinade.

4. In the meantime, prepare vegetables.

5. In a large heavy skillet or wok, heat remaining oil.

6. 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 from heat.

7. Add vegetables (except tomatoes) to pan. Turn heat up. Toss vegetables over medium to high heat until tender and crisp, about 10 minutes. Add meat to pan.

8. Mix cornstarch with water. Add to pan. Stir and cook until thickened.

9. Add tomatoes. Add salt and pepper to taste. Reheat. Serve with cooked rice or noodles.