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Wondering what amazing things you can do with Maisie Jane’s Almonds in your kitchen? We have some great ideas for you and would love to hear yours, too!

Beef Burgundy Stir-Fry


  • 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 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


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


Enjoy this "nutty" recipe from the kitchen of Maisie Jane in Chico, California.