This recipe was given to me in the 1950s by my best friend. How it takes me back to see her writing on the recipe card!
CHINESE BEEF AND TOMATOES
1 lb. filet mignon, sliced on the bias
1 1/4 cups each, chopped:- fresh tomatoes, celery, green pepper, onion
2 small cans button mushrooms, drained
2 cans water chestnuts, drained & chopped or sliced

Cube the beef and marinate overnight in:-
2 Tblsp. soy sauce
1 1/2 Tblsp. sherry
1 tsp. sugar
Drain meat of marinade(save!) Heat peanut oil (enough to glaze bottom of saute pan or wok) and add 1 slice of fresh ginger. Pan fry beef to medium rare (or to taste). Remove. Add more oil if needed and saute onions, pepper, celery. When almost done to taste, add tomatoes, mushrooms and chestnuts. Add marinade and bring to a boil. Add 1/2 tsp. salt, 1/2 cup water mixed with 1 Tblsp. cornstarch and 2 Tblsp. soy sauce. Cook a minute and add beef and serve with rice. Serves 4.