Beef bourguignon stir fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Slivered almonds |
| 1 | tablespoon | Almond oil |
| 1 | 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 |
Directions
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.