Beef Bourguignon Stir Fry
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thinly sliced carrots
red potatoes cooked with skin on
beef flank or boneless sirloin steak
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.