Instructions: 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.

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