1 tbsp. soy sauce
1 clove garlic, minced
1/4 c. vegetable cooking oil
1 lb. round steak, cut into 1 inch cubes
2 lg. green bell peppers, cut into strips
1 lg. onion, coarsely chopped
1/2 c. diced celery
1 tsp. cornstarch
1/4 c. water
2 tomatoes, sliced into wedge

Mix soy sauce, garlic and oil together; pour over steak. Let stand 1 hour -- or in covered container overnight in refrigerator. Pour into skillet and brown meat thoroughly on all sides. Add pepper, onion and celery. Cover, cook 5-10 minutes over low heat or until vegetables are tender.

Stir in cornstarch dissolved in water; stir until thickened. Add tomatoes; cover and cook 5-10 minutes longer or until meat is tender. Serve over rice.