Green Pepper Steak

1 pound beef chuck or round, fat trimmed
1/4 cup soy sauce
1 clove garlic
1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 cup oil
1 cup green onion, thinly sliced
1 cup red or green peppers cut into 1-inch squares
2 stalks, celery, thinly sliced
1 tablespoon cornstarch
1 cup water
2 tomatoes, cut into wedges

With a very sharp knife, cut beef across grain into thin strips, lI8-inch thick. Combine soy sauce, garlic, ginger, mix well. Add beef, toss and set aside while preparing vegetables.

Heat oil in large skillet or wok. Add beef and toss over high heat until browned. Taste meat, if not tender, cover and simmer for 30-40 minutes over low heat. Turn heat up and add vegetables. Toss until vegetables are tender crisp, about 10 minutes.

Mix cornstarch with water. Add to pan, stir and cook until thickened. Add tomatoes and heat through.