Sweet and Sour Beef with Cashews -

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Sweet and Sour Beef with Cashews

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By Nechama Cohen

Posted July 23rd, 2007

This article is reprinted with permission from Enlitened Kosher Cooking, by Nechama Cohen, (2006, Feldheim Publishers)

Enlitened Kosher Cooking

Servings:	6
Author Notes:	Cohen's almost encyclopedic reference on healthy kosher cooking is a gorgeous, heavy, well produced, almost encyclopedic volume that would make a wonderful gift (although you'll want one for yourself too). Hardcover, beautifully bound, and filled with full color photography throughout that will tempt you to actually start cooking the delicious recipes inside, this elegant book will undoubtedly end up getting passed on from generation to generation of family cooks. The 250 recipes in the book are perfect for everyone and every occasion, from daily suppers to holiday celebrations and Sabbath and Festival meals. All recipes are either low or reduced carb and/or low or reduced fat (more often than not, recipes are both low carb and low fat!), and, of course, nutritional breakdowns and diabetic exchanges are included.
Ingredients:	Sauce Mixture: 1 tablespoon soy flour or cornstarch 1/3 cup water sugar substitute equal to 1 tablespoon of sugar 1/8 cup cider vinegar 3 tablespoons low-sodium soy sauce 3 tablespoons tomato sauce Meat Mixture: 1 tablespoon soy flour or cornstarch 1 tablespoon sherry or red wine 1 lean beef tenderloin, trimmed and cut into small thin pieces Frying Ingredients: 1 tablespoon peanut oil 1 medium onion, peeled and sliced 1/4 scallions, chopped 1 large clove garlic, peeled and minced 2 teaspoons fresh ginger, peeled and minced 1/2 pound snow peas 1/3 cup unsalted, dry-roasted cashews, coarsely chopped 4 ounces pineapple chunks in natural juice, drained
Instructions:	For sauce mixture, combine 1 tablespoon soy flour with water, sugar substitute, vinegar, soy sauce, and tomato sauce. Stir with a whisk and set aside. For meat mixture combine 1 tablespoon soy flour with sherry or wine and beef, mixing well. Set it aside. Heat peanut oil in a wok or large non-stick skillet over medium-high heat. Brown onions and scallions. Add garlic and ginger. Stir until this mixture starts to turn golden. Add beef mixture and continue stir-frying for 3 minutes. Add sauce mixture and stir-fry for an additional minute. Add snow peas and pineapple (for variation), and stir-fry for 3 minutes or until snow peas are tender-crisp. Top with cashews, stir and serve. Note: It is best to have all your ingredients prepared and ready before starting to stir-fry. 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 natural juice, drained, together with the snow peas. Serving size: 5 1/3 ounces, 160g; 186 Calories; Protein (g) 15.4 ; Carbohydrates (g) 10.7; Fat (g) 8; Sat. Fat. (g) 3.2; Cholesterol (mg) 31; Sodium (mg) 293; Calcium (mg) 32; Fiber (g) 2. Exchanges: 2 medium-fat protein, 1/2 fruit, 1/2 fat.