Source: Enlitened Kosher Cooking by Nechama Cohen

Fried beef coated with a tomato/soy glaze.

Servings

Sauce Mixture
1 tbsp soy flour (or cornstarch)
0.33 cup cold water
1 tbsp sweetener (sugar substitute) (equal to 1 tablespoon sugar)
0.12 cup cider vinegar
3 tbsp low sodium soy sauce
3 tbsp no-salt tomato sauce

Meat Mixture
1 tbsp soy flour (or cornstarch)
1 tbsp red wine (or sherry)
12 oz extra lean beef tenderloin , trimmed and cut into small, thin pieces

Frying Ingredients
1 tbsp peanut oil
1 medium onions , peeled and sliced
0.25 cup chopped scallions
1 large garlic cloves , peeled and minced
2 tsp fresh ginger root , peeled and minced
0.5 lb snow peas , ends trimmed
0.33 cup unsalted cashews , dry-roasted

Sauce Mixture
1 For sauce mixture, combine 1 tablespoon of soy flour with water, sugar substitute, vinegar, soy sauce, and tomato sauce. Stir with a whisk and set aside.
2 For meat mixture, combine 1 tablespoon soy flour with sherry or wine and beef, mixing well. Set it aside.
3 Heat peanut oil in a wok or large nonstick skillet over medium-high heat. Brown onions and scallions.
4 Add garlic and ginger. Stir until this mixture starts to turn golden.
5 Add beef mixture and continue stir-frying for 3 minutes.
6 Add sauce mixture and stir-fry for an additional minute. Add snow peas, and continue stir-frying for 3 minutes or until snow peas are tender-crisp.
7 Top with cashews, stir, and serve.

Variation: Those who are not concerned with the carb count of this recipe can add to the wok a 4-ounce can of pineapple chunks in a natural juice, drained, together with the snow peas. Tip: When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.