1 1/2 lbs. beef chuck or round steak
Marinade
1/3 c. soy sauce
1 garlic clove, minced
1 tsp. paprika
1/3 c. salad oil, divided
1 1/2 c. sliced red, 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

Cut beef across grain in thin strips. Add soy sauce, paprika and 1/4 cup oil. Add beef; toss well. Let set 30 minutes room temperature. Save marinade. Fry vegetables in wok or fry pan. Add beef, high heat until meat is evenly brown. Add little water; simmer over medium heat until tender. Remove meat.

Add vegetables (not tomatoes). Simmer on medium high heat until vegetables are tender. Add meat.

Mix cornstarch with water. Add to pan. Stir and cook until thickened. Add tomatoes, salt and pepper to taste. Serve with hot rice or noodles. Serves 4.