Green Pepper Steak

Green Pepper Steak

1 lb. round steak
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. ground ginger
1 c. water
1 c. green onion, thinly sliced
1 c. red or green pepper , cut in squares
2 stalks of celery, sliced thin
1 Tbls. cornstarch
2 tomatoes, cut into wedges

With a very sharp knife, cut beef across grain into thin strips, 1/8 inch thick. Combine soy sauce, garlic; 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. Taste meat if it is not tender, cover and simmer for 30-40 minutes or longer.  (We thought the meat was still to tough after even this, next time I think I would brown it in a pan and then put it in the oven at 300 for 2 to 3 hours to cook and get tender, then put back in skillet with oil.) Add vegetable, cook until tender-crisp, about 10 minutes. Mix cornstarch with water. Add to pan. Stir and cook until thickened.  Add tomatoes and heat through.  Serve with rice or alone.