Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Slivered almonds
1 tb Almond oil
1 Small onion,sliced
1 1/4 c Beef broth
2 tb Cornstarch,mixed
3/4 c Thinly sliced carrots
2 ts Balsamic vinegar
1 lb Small red potatoes,steamed
1 lb Beef flank or round steak
2 c Sliced mushrooms
1 ts Minced garlic
1 c Dry red wine
1/4 c Broth
1 c Thinly sliced celery
2 tb Minced parsley

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.

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