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, thinly sliced
1 c. red or green peppers, cut into 1" squares
2 stalks celery, sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, wedged

Cut beef across grain into thin strips, 1/8" thick. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside.

While preparing vegetables. Heat oil in pan or wok. Add beef and toss over high until browned. Taste meat. If it is not tender, cover and simmer for 30-40 minutes on 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.