2 lb. chuck steak
1/2 c. soy sauce
2 cloves garlic
2 tsp. ground ginger
2 c. green onion
2 c. red or yellow bell pepper
4 celery stalks
1/2 c. oil
2 tbsp. cornstarch
2 c. water
4 tomatoes

Cut meat across grain into 1/2 inch strips. Mix soy sauce, garlic, and ginger; pour over meat. In a wok, on high, toss beef in oil until browned; cover and simmer on low 30 minutes. On high, add vegetables and cook 10 minutes; turn back to low. Blend together water and cornstarch, stir into wok and cook until thickened. Cut tomatoes into wedges, add to wok and heat through. 8 servings.