Beef Bourguignon Stir Fry Recipe
3/4 cup slivered almonds
1 tbsp almond oil
1 small onion,sliced
1 1/4 cup beef broth
2 tbsp cornstarch,mixed
3/4 cup thinly sliced carrots
2 tsp balsamic vinegar
1 lb small red potatoes,steamed
1 lb beef flank or round steak
2 cup sliced mushrooms
1 tsp minced garlic
1 cup dry red wine
1/4 cup broth
1 cup thinly sliced celery
2 tbsp 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,1/4" 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 1/4 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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