Beef Bourguignon Stir Fry
thinly sliced carrots
red potatoes cooked with skin on
beef flank or boneless sirloin steak
Spread almonds in a single layer in a shallow pan.
Place in a cold oven; toast at 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.