1 1/2 lbs. boneless steak, round or lean chuck
1/4 c. soy sauce
1 clove garlic, crushed
1 1/2 tsp. grated fresh ginger or 1/2 tsp. ground
1/4 c. oil
1 c. green onion, thinly sliced
1 c. red or green peppers, cut in long strips
2 stalks celery, thinly sliced
2 tbsp. cornstarch
1 c. water or beef broth
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. Heat oil in wok or fry pan. Add beef and toss over high heat until browned. Cook until tender, 15 to 20 minutes at reduced heat. Turn heat up. Add vegetables and toss until tender crisp, about 5 minutes.

Mix cornstarch with water. Add to pan, stir and cook until thickened. Add tomatoes and heat through. Serve over bed of rice. A good family dish.