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Green Pepper Steak

FOR 4 SERVINGS YOU WILL NEED:
1 pound beef chuck or round, fat trimmed
1/4 cup soy sauce
1 clove garlic
1-1/2 teaspoon grated fresh ginger OR 1/2 teaspoon ground
1/4 cup salad 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

Preparation:
1. With a very sharp knife cut beef across grain into thin strips, 1/8-inch thick.
2. Combine soy sauce, garlic and ginger. Add beef.
Toss and set aside while preparing vegetables.
3. Heat oil in large frying pan or wok.
Add beef and toss over high heat until browned.
Taste meat.
If it is not tender, cover and simmer for 30 to 40 minutes over low heat.
4. Turn heat up and add vegetables.
Toss until vegetables are tender crisp, about 10 minutes.
5. Mix cornstarch with water.
Add to pan; stir and cook until thickened.
6. Add tomatoes and heat through.

Tips: You can prepare the beef ahead and refrigerate just before adding the vegetables.
Finish cooking later.

FOR 2 SERVINGS: Half of the ingredients. You might need to add some water.

FOR 8 SERVINGS: Double the ingredients but reduce the water to 1-3/4 cups.
Add another 1/2 Tablespoon cornstarch.