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Beef Bourguignon Stir FryRecipe : Beef Bourguignon Stir Fry
Procedure :
3/4 c Slivered almonds 1 tb Almond oil 1 Small onion,sliced 1 1/4 c Beef broth 2 tb Cornstarch,mixed 3/4 c Thinly sliced carrots 2 ts Balsamic vinegar 1 lb Small red potatoes,steamed 1 lb Beef flank or round steak 2 c Sliced mushrooms 1 t Minced garlic 1 c Dry red wine 1/4 c Broth 1 c Thinly sliced celery 2 tb 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. |
