Beef Bourguignon Stir Fry

Directions

Spread almonds in a single layer in a shallow pan.

Place in a cold oven; toast @ 350℉ (180℃) for 9 to 11 minutes, stirring occasionally, until lightly toasted, cool.

Cut steak, across grain into thin slices, ¼ inch 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 ¼ 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.