Instructions: 1. Cut beef against the grain in 1/4-inch slices, then in 1- by 2-inch strips. Peel and quarter tomatoes. Cut scallion stalks in 1-inch sections.

2. Heat oil. Add salt, then scallions, and stir-fry until translucent. Add beef and stir-fry until it loses its redness.

3. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over medium heat.

4. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken.

5. Stir in tomato wedges gently, only to heat through. Serve at once.

VARIATIONS:
Omit the scallions. After step 2, remove beef from pan. Heat another 2 tablespoons of oil. Add 1 green pepper, diced; 1/2 cup celery, diced; and 2 dried onions, cut in wedges; stir-fry a minute to coat with oil. Then add the stock as in step 3, but cook, covered, 3 minutes. Next, add 1 teaspoon curry and 1 teaspoon sugar and cook, stirring, 1 minute. Then return the beef and pickup steps 4 and 5.

In step 5, stir in 2 tablespoons tomato sauce for additional color.

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