2 tb Vegetable oil

    1/2 ts Finely chopped fresh ginger

      1    Garlic clove

           -- peeled and finely chopped
      1 c  Sliced onions (2 med.)

      1    Green pepper, in 1/4" strips

      1 c  Diagonally sliced celery

           -- (3 med. stalks)
      1 c  Beef stock

           -- preferably homemade
      2 tb Soy sauce

      1 ts Granulated sugar

    1/2 ts Salt

      1 tb Cornstarch

      1 lb Boneless beef steak

           -- sirloin or round
           -- very thinly sliced
      3 md Tomatoes (1 lb.)

           -- peeled and quartered
           Salt and pepper to taste
      4    Servings hot cooked rice

  Note: To vary this dish, add broccoli florets or bok choi, coarsely
  chopped.
  In a wok or heavy skillet, heat the oil.  Add ginger, garlic, onions,
  green pepper and celery; saute several minutes, stirring, until
  tender-crisp. Remove vegetables.  (Can be done up to this point in
  advance, if desired.)
  Combine stock, soy sauce, sugar, salt and cornstarch in a small bowl;
  set aside.
  Heat skillet, adding more oil if needed.  Add beef and sear quickly,
  stirring frequently, several minutes.  Add stock-soy sauce mixture and
  cook, stirring constantly, until thickened.  Add reserved cooked
  vegetables.  Add quartered tomatoes and heat through.
  Serve with hot cooked rice.
  From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright.
  Toronto: James Lorimer & Company, 1985.  Pg. 55.  ISBN 0-88862-788-2.
  Electronic format by Cathy Harned.