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Beef Bourguignon Stir Fry

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      Title: BEEF BOURGUIGNON STIR FRY
 Categories: Main dish, Beef, Meats, Vegetables
      Yield: 6 Servings
 
    3/4 c  Slivered almonds
      1 tb Almond oil
      1    Small onion,sliced
  1 1/4 c  Beef broth
      2 tb Cornstarch,mixed
    3/4 c  Thinly sliced carrots
      2 ts Balsamic vinegar
      1 lb Small red potatoes,steamed
      1 lb Beef flank or round steak
      2 c  Sliced mushrooms
      1 ts Minced garlic
      1 c  Dry red wine
    1/4 c  Broth
      1 c  Thinly sliced celery
      2 tb Minced parsley
 
    Spread almonds in a single layer in a shallow pan.Place in a cold
  oven;toast @ 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.
 
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