Green Pepper Steak

From Jean Briggs

1 lb chuck or round steak, fat trimmed
1/4 C soy sauce
1 clove garlic, diced
1/2 tsp ginger
1/4 C salad oil
1 cut green onion, thinly sliced
1 C green pepper, cut into 1 inch squares
2 stalks celery, thinly sliced
3/4 Tbls cornstarch
3/4 C water
2 tomatoes, cut into wedges

With a very sharp knife, cut beef across the 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 a 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.
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.
**You can prepare beef ahead of time and refrigerate just before adding the vegetables.  Finish cooking later.

I have found that my family enjoys more vegetables so I pretty much double the vegetables for this recipe.  I use grape tomatoes instead of cutting up larger tomatoes.

We made this for my parents on Sunday before Christmas.  We all loved it and there was nothing left.