Pepper Steak

Slice all the Beef Chuck (2 lb) into 1/8" slices. Make sure to cut across the grain.

Combine Soy Sauce (1/2 cup), Fresh Ginger (1 Tbsp), Garlic (2 cloves), Fish Sauce (1 tsp) in a bowl. Put in the meat and coat evenly. Let the beef sit there and marinade.

Heat the Olive Oil (1/2 cup) in a large frying pan or a wok. Add the beef and toss over high heat until browned. Reduce the heat to a simmer, and cover, allowing beef to braise for thirty minutes or until tender.

Remove lid, and turn heat to high and add in cubed Celery (4 stalks), Green Bell Pepper (1 cup), Red Bell Pepper (1 cup), Scallions (2 cups); Continue to cook for ten to twelve minutes until vegetables are semi-tender.

Mix the Corn Starch (1 1/2 Tbsp) with Water (1 3/4 cups) to create a slurry and pour into pan, and stir as the mixture begins to thicken and turn into a gravy. Lower heat to low, cut the Tomatoes (4) into wedges. Stir around, letting the tomatoes get warm but not too soft.

Remove from heat, serve over long grain rice and enjoy!