Beef And Gravy Stir Fry Recipe
Summary
Cooking Time10 MinHealth IndexAverage
Ingredients
| Egg noodles | 8 Ounce, uncooked | |
| 1 tablespoon extra-virgin olive oil, divided | ||
| Beef sirloin | 1 1/2 Pound, cut into thin strips | |
| Garlic | 2 Clove (5gm), minced | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| 1 tablespoon beef bouillon granules | ||
| Dry red wine | 2 Tablespoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Sugar | 3/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Parsley | 3 Tablespoon, chopped | |
Directions
1. Cook noodles according to package directions.
2. Meanwhile, place 1 1/2 teaspoons oil in large nonstick skillet or wok. Heat skillet 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 skillet; add remaining beef and garlic; repeat cooking process. Place on plate with reserved beef and juices.
3. 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 reserved beef and any accumulated juices. Return mixture to a boil over medium-high heat. Cook 8 to 10 minutes or until slightly thickened.
4. Place noodles on serving platter. Spoon beef mixture over noodles and top with parsley.
2. Meanwhile, place 1 1/2 teaspoons oil in large nonstick skillet or wok. Heat skillet 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 skillet; add remaining beef and garlic; repeat cooking process. Place on plate with reserved beef and juices.
3. 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 reserved beef and any accumulated juices. Return mixture to a boil over medium-high heat. Cook 8 to 10 minutes or until slightly thickened.
4. Place noodles on serving platter. Spoon beef mixture over noodles and top with parsley.
Chef
