1 pound lean beef

1 clove garlic

1/4 cup oil

1 cup green onions, thinly sliced

2 stalks celery, cut into wedges

1/4 cup soy sauce

1 & 1/2 tsp grated fresh ginger or 1/2 tsp ground

1 cup red or green peppers cut into 1 inch squares

1 cup water

1 tbsp cornstarch

Cut beef into thin strips, 1/8 inch thick. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frying pan or wok. Add beef and toss over high heat until browned. Simmer for 30-40 minutes over low heat until tender.

Turn up heat 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. Serve over rice.

Recipe by Virginia Gioiello

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