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

Cut beef across grain into thin strips, 1/8" thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Prepare vegetables. Heat oil in skillet or wok. Add beef and toss over high heat until browned. Taste meat and if not tender, cover and simmer for 30 to 40 minutes over low heat. Turn heat up and add vegetables, toss until vegetables are tender crisp, about 10 minutes. Mix cornstarch with water, add to pan, stir and cook until thickened. Add tomatoes and heat through. Serves 4.