Beef Bourguignon Stir Frybeef, main dish, meats, vegetables 3/4 cup slivered almonds 1 tablespoon almond oil 1 small onion,sliced 1 1/4 cup beef broth 2 tablespoon cornstarch,mixed 3/4 cup thinly sliced carrots 2 teaspoon balsamic vinegar 1 lb small red potatoes,steamed 1 lb beef flank or round steak 2 cup sliced mushrooms 1 teaspoon minced garlic 1 cup dry red wine 1/4 cup broth 1 cup thinly sliced celery 2 tablespoon 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. |
