Beef bourguignon stir fry

6 Servings

Ingredients

QuantityIngredient
¾cupSlivered almonds
1tablespoonAlmond oil
1Small onion,sliced
cupBeef broth
2tablespoonsCornstarch,mixed
¾cupThinly sliced carrots
2teaspoonsBalsamic vinegar
1poundsSmall red potatoes,steamed
1poundsBeef flank or round steak
2cupsSliced mushrooms
1teaspoonMinced garlic
1cupDry red wine
¼cupBroth
1cupThinly sliced celery
2tablespoonsMinced 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.