Beef Bourguignon Stir Fry

Ingredients

90 gr slivered almonds
16 ml almond oil
1 onion
300 ml beef broth
16 gr cornstarch
95 gr thinly carrots
10 ml balsamic vinegar
290 gr potatoes
450 gr beef flank
170 gr mushrooms
3 gr garlic
240 ml dry wine
60 ml broth
100 gr thinly celery
3 gr parsley

Instructions

Spread almonds in a single layer in a shallow pan.Place in a cold oven;toast @ 180ºC or 9 to 11 minutes,stirring occasionally,until lightly toasted;cool.Cut steak,across grain into thin slices, 1 cm 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 quarter 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.