Beef bourguignon stir fry

Yield: 6 Servings

Measure Ingredient
¾ cup Slivered almonds
1 tablespoon Almond oil
1 \N Small onion,sliced
1¼ cup Beef broth
2 tablespoons Cornstarch,mixed
¾ cup Thinly sliced carrots
2 teaspoons Balsamic vinegar
1 pounds Small red potatoes,steamed
1 pounds Beef flank or round steak
2 cups Sliced mushrooms
1 teaspoon Minced garlic
1 cup Dry red wine
¼ cup Broth
1 cup Thinly sliced celery
2 tablespoons Minced parsley

Spread almonds in a single layer in a shallow pan.Place in a cold oven;toast @ 350 degrees for 9 to 11 minutes,stirring occasionally,until lightly toasted;cool.Cut steak,across grain into thin slices,¼" thick.

Heat oil in a large pan or wok;brown steak in 2 batches and remove.Add mushrooms,onions and garlic to pan;stir fry 1 minute.Add 1 cup broth and wine.Cook over high heat until liquid is reduced by half,about 10 minutes.Dissolve cornstarch in remaining ¼ cup beef broth;stir into pan.Cook until mixture thickens and boils.Stir in beef,carrots,celery,almonds,vinegar and herbs.Bring to a simmer to just heat through.Serve immediately with steamed potatoes.

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