Categories: Beef, Ethnic 
      Yield: 4 servings 
  
      1 lb Round steak                         1 c  Red or green bell pepper 
    1/4 c  Soy sauce                           1    Stalk celery,cut thin 
      1 cl Diced garlic                        1 tb Cornstarch 
  1 1/2 ts Grated fresh ginger                 1 c  Water 
    1/4 c  Salad oil                           2    Tomatoes,wedged 
      1 c  Thinly sliced green onion       
  
  Cut beef across grain into thin strips,1/8" thick.Combine soy sauce,garlic 
  and ginger.Add beef;toss.Set aside while preparing vegetables. Heat oil in 
  wok.Add beef,toss over high heat until browned. Taste meat.If it is not 
  tender,cover and simmer for 30 to 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.