Beef Bourguignon Stir Fry
Submitted by paulcrispy
A weeknight spin on the French classic: flank steak stir-fried with mushrooms, red wine, toasted almonds, and balsamic vinegar, served over steamed red potatoes. Bourguignon flavor in under 75 minutes.
YIELD
4 servingsPREP
45 minCOOK
30 minREADY
75 minWhat if you could get Beef Bourguignon on the table without an entire afternoon of braising? That’s the idea here.
Thin-sliced flank steak gets a quick sear in almond oil, then mushrooms, onions, and garlic hit the wok with red wine and beef broth that reduces into a glossy, concentrated sauce.
Carrots, celery, a splash of balsamic vinegar, and toasted slivered almonds fold in at the end for texture and brightness.
Serve it alongside steamed red-skinned potatoes and you’ve got all the soul of a long braise in a fraction of the time.
Chef Tips
- Slice the flank steak against the grain as thin as you can manage. Partially freezing it for 20 minutes makes this much easier.
- Reduce the wine and broth aggressively. You want it cut by half so the sauce coats the back of a spoon.
- Toast the almonds in a cold oven and bring it up to temperature with them inside. This prevents burning and gives you an even golden color.
- The balsamic vinegar is subtle but crucial. It adds an acidity that brightens the whole dish.
Ingredients
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.
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