1/2 teaspoon ginger
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup soy sauce
1/2 cup water
3 tablespoons salad oil
1 lb. beef sirloin, cut in
4 x 1 x 1/4-inch strips
1 clove garlic, halved
1 medium onion, sliced lengthwise
1 cup diagonally sliced celery
1/2 cup cubed green pepper
6 cherry tomatoes, halved
3/4 cup toasted slivered almonds
Hot cooked rice
 Have all ingredients ready before beginning to cook. Actual cooking time is about 10 minutes.
 Combine ginger, sugar, cornstarch, soy and water; set aside.
 Heat 2 tablespoons oil in a very hot in large heavy skillet. Add about half of the beef and garlic; brown quickly. Remove from skillet and brown remaining beef the same way. Discard garlic; add remaining oil to skillet.
 Stir in onion and celery to coat with oil, keeping pan very hot. Cover and cook about 1 minute. Stir in water mixture; cook until thickened.
 Move vegetables to one side of skillet. Return meat to skillet; add green pepper, tomato and 1/2 cup almonds. Keep meat, celery mixture and green pepper mixture separate, but spoon sauce over all.
 Cover and heat 1 minute. Serve immediately spooned over rice. Garnish with remaining almonds.
Makes 4 servings