Beef And Gravy Stir-Fry - cooking recipe

Ingredients

8 ounces uncooked egg noodles
1 tablespoon olive oil, divided
1 1/2 lbs beef sirloin, cut into thin strips
2 garlic cloves, minced
1/3 cup flour
1 tablespoon beef bouillon granules
2 tablespoons dry red wine
1/2 teaspoon dried thyme leaves
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons parsley, chopped

Preparation

Cook noodles according to pkg.directions.
Place 1 1/2 teaspoons oil in wok.
Heat wok over medium-high heat 1 minute.
Add half of beef and cook, stirring 3 minutes.
Place on plate with any accumulated juices and set aside.
Add remaining 1 1/2 teaspoons oil to wok; add remaining beef and garlic; repeat cooking process.
Place on plate with reserved beef and juices.
Add flour to skillet; cook and stir 6 to 7 minutes or until aromatic and flour begins to turn golden.
Remove from heat; cool slightly by stirring 1 additional minute.
Slowly whisk in 1/2 cup water to make a paste.
Slowly whisk in 1 1/2 cups additional water (mixture may be lumpy).
Stir in bouillon granules, wine, thyme, sugar, salt and pepper along with beef and any accumulated juices.
Return mixture to a boil over medium-high heat.
Cook 8 to 10 minutes or until slightly thickened.
Place noodles on serving platter.
Spoon beef mixture over noodles and top with parsley.