1 lb. chuck or round steak
1/4 c. soy sauce
1 clove garlic
1/4 c. salad oil
1 c. green onion, thinly sliced
1 c. red or green peppers, cut into 1 inch sqs.
2 stalks celery, thinly sliced
1 tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

Cut beef across grain into 1/8 inch strips. Combine soy sauce, garlic. Add beef and set aside while preparing vegetables. Heat oil in large skillet or wok. Add beef and brown over high heat. 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 and cook until thick. Add tomatoes and heat through. Serves 4.