Beef Bourguignon Stir Fry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Slivered almonds,
1 tbsp: Almond oil,
1 Small: onion, sliced
1 1/4 cup: Beef broth,
2 tbsp: Cornstarch, mixed
3/4 cup: Thinly sliced carrots,
2 tsp: Balsamic vinegar,
1 lbs: Small red potatoes, steamed
1 lbs: Beef flank or round steak,
2 cup: Sliced mushrooms,
1 tsp: Minced garlic,
1 cup: Dry red wine,
1/4 cup: Broth,
1 cup: Thinly sliced celery,
2 tbsp: Minced parsley,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp