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1 lb. beef chuck or round (fat
1/4 c. soy sauce
1 clove garlic
1 1/2 tsp. grated fresh ginger
or 1/2 tsp. ground
1/4 c. salad oil
1 c. green onion, thinly
1 c. red or green pepper, cut
into 1-inch squares
2 stalks celery, thinly sliced
1 Tbsp. cornstarch
1 c. water
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 and 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. Cover and simmer until tender, 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 thick-
ened. Add tomatoes and heat through. Serve over rice or
noodles. Serves 4. For 8 servings, double ingredients except
use 1 3/4 cups water and only 1 1/2 tablespoons cornstarch.

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