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
1/4 c. salad oil
1 c. green onion, sliced
1 c. red or green peppers, cut in 1 inch squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water

Cut beef into thin strips, 1/8 inch thick. Combine soy sauce, garlic, ginger. Add beef. Toss over high heat until browned. If not tender, cover and simmer 30-40 minutes over low heat. Add vegetables and toss until tender, about 40 minutes. Mix cornstarch and water. Add to pan; cook and stir until thickened. Serve over rice.