Beef Bourguignon Stir Fry

3/4 c Slivered almonds

1 tb Almond oil

1 Small onion,sliced

1 1/4 c broth

2 tb Cornstarch,mixed

3/4 c Thinly sliced carrots

2 ts Balsamic vinegar

1 lb Small red potatoes,steamed

1 lb flank or round steak

2 c Sliced mushrooms

1 t 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.