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.