1 lb. beef chuck or round, trimmed
1/4 c. soy sauce
1/4 c. salad oil
1 c. green or red pepper
1 tbsp. cornstarch
1 clove garlic
1 c. green onion, sliced
2 stalks celery, sliced
1 c. water
2 tomatoes, cut up (go in last)

Cut steak in 1/4 inch thick strips. Combine soy sauce, garlic, ginger. Add beef; toss and set aside. Heat oil in frying pan; add beef. Use high heat until browned. Turn down heat. Cover and simmer 30-40 minutes. Then add vegetables; stir-fry until vegetables are tender. Crisp about 10 minutes. Mix cornstarch with water. Cook until thickened. Add tomatoes but do not cook.