Beef Bourguignon Stir Fry Recipe

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Beef Bourguignon Stir Fry

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3/4 c
slivered almonds
1 Tbsp
almond oil
1 small
onion, sliced
1.25 c
beef broth
2 Tbsp
3/4 c
thinly sliced carrots
2 tsp
balsamic vinegar
1 lb
red potatoes cooked with skin on
1 lb
beef flank or boneless sirloin steak
2 c
sliced mushrooms
1 tsp
minced garlic
1 c
dry red wine
1/4 c
beef broth
1 c
thinly sliced celery
2 Tbsp
parsley, minced


1Spread almonds in a single layer in a shallow pan.

2Place in a cold oven; toast at 350 degrees for 9 to 11 minutes, stirring occasionally, until lightly toasted; cool.

3Cut steak, across grain into thin slices, 1/4" thick.

4Heat oil in a large pan or wok; brown steak in 2 batches and remove.

5Add mushrooms, onions and garlic to pan; stir fry 1 minute.

6Add 1 cup broth and wine.

7Cook over high heat until liquid is reduced by half, about 10 minutes.

8Dissolve cornstarch in remaining 1/4 cup beef broth; stir into pan.

9Cook until mixture thickens and boils.

10Stir in beef, carrots, celery, almonds, vinegar and herbs.

11Bring to a simmer to just heat through.

12Serve immediately with steamed potatoes.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy