Beef Bourguignon Stir Fry

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Beef

Beef Bourguignon Stir Fry

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.