Beef Burgundy Stir-Fry

Ingredients:

1 pound beef flank or round steak

1 T. almond or vegetable oil

2 Cups mushrooms-sliced

1 small onion-sliced

4 garlic cloves-minced

1 ¼ Cups beef broth, divided

1 cup Burgundy wine

2 T. cornstarch

1 Cup celery-thinly sliced

¾ Cup carrots-thinly sliced

¾ Cup Maisie Jane’s Organic Tamari Sliced Almond Delights

2 tsp. balsamic or red wine vinegar

2 T. parsley-minced (any other mixture of fresh herbs can be substituted)

1 pound small red potatoes, steamed until tender

Instructions:

Cut stead across the grain into thin slices (about ¼ inch thick). Heat oil in large pan or wok; brown steak in two batches and remove. Add mushrooms, onion and garlic to pan; stir-fry 1 minute. Add 1 cup of the broth and wine. Cook over high heat until liquid is reduced by about half (about 10 minutes). Dissolve cornstarch in remaining ¼ Cup beef broth; stir into pan. Cook until mixture thickens and boils. Stir in steak, celery,carrots, almonds, vinegar, and parsley. Bring to a simmer to just heat through. Serve immediately with steamed potatoes.

Makes 4 to 6 servings