1 pound beef chuck or round, trimmed of fat
¼ cup soy sauce
1 clove garlic
1 ½ teaspoons grated fresh ginger
½ teaspoon ground ginger
¼ cup salad oil
1 cup thinly sliced green onions
1 cup green bell peppers, cut into 1" squares
2 stalks celery, thinly sliced
1 tablespoon cornstarch
1 cup water
2 tomatoes cut into wedges
Cut beef across the grain into 1/8"-thick strips. Combine soy sauce, garlic, and ginger. Add beef; toss and set aside while cutting up the green onions, celery, and green peppers.
Heat oil in large wok. Add beef and toss over high heat until browned. If meat is not tender, cover and simmer 30 – 40 min. over low heat. Turn up the heat and add vegetables. Toss until vegetables are tender-crisp, about 10 min. Mix cornstarch with water. Add to pan; stir and cook until thickened. Add tomatoes and heat through.
To double the recipe: double the ingredients, reduce the water to 1 ¾ cups, and increase cornstarch by ½ tablespoon.