Source: Enlitened Kosher Cooking by Nechama Cohen

A hearty meal of beef tenderloin topped with snow peas and cashews.

Servings

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

Frying Ingredients:
0.25 cup chopped scallions , (see Tip below)
1 tbsp peanut oil
1 medium onions , peeled and sliced
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, coarsely chopped

Sauce Mixture:
1 tbsp soy flour (or corn starch)
0.33 cup cold water
1 tbsp SPLENDA® No Calorie Sweetener, granulated
0.12 cup cider vinegar
3 tbsp low sodium soy sauce
3 tbsp tomato sauce

1 For sauce mixture, combine 1 tablespoon of cornstarch or soy flour with water, sugar, vinegar, soy sauce and tomato sauce. Stir with a whisk and set aside.
2 For meat mixture, combine 1 tablespoon soy flour with red wine and beef, mixing well. Set aside.
3 Heat peanut oil in a wok or large non-stick 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 pineapple, and continue stir-frying for 3 minutes or until snow peas are tender-crisp.
7 Top with cashews, stir and serve.

When using leeks and scallions, discard the bulb, outer layer and dark green parts. Slice in half and wash carefully to remove all sand.