1 lb. beef chuck or round, fat trimmed
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion, sliced
1 c. red or green peppers, cut into 1"
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

For 4 servings. With a very sharp knife cut beef across grain into very thin strips 1/8". Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok, add beef and toss over high heat until browned. Taste meat, if it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender and crisp, about 10 minutes. Mix cornstarch/water, add to pan, stir and cook until thickened. Add tomatoes and heat through until done and serve. You can use rice also.