1 lb. beef chuck or round steak
1/4 c. soy sauce
1 clove garlic
1/2 tsp. ground ginger
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. green pepper, cut into squares
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

With sharp knife cut beef across grain into thin strips. Combine soy sauce, garlic, and ginger. Add beef, toss and set aside. Heat oil in large frying pan. Add beef and toss over high heat until browned. Taste meat - if not tender, cover and simmer 30-40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender and crisp, about 10 minutes. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.