1 lb. beef flank steak or beef top round steak
1 med. green pepper
3/4 c. beef broth
1/2 c. white burgundy
3 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. cooking oil
1 1/2 c. sliced fresh mushrooms
1 1/2 c. frozen sm. whole onions
Hot cooked noodles

Partially freeze beef, thinly slice across grain into bite size strips. Cut green pepper into 1 inch squares.

Mix broth, wine, flour, salt and pepper; set aside.

Heat wok over high heat; add oil. Stir-fry half meat 2 to 3 minutes or until just brown, remove. Repeat with remaining meat. Stir-fry mushrooms tender. Add green pepper; stir-fry 5 minutes, add onions. Stir wine mixture; add to wok. Cook and stir until thickened and bubbly; cook and stir 1 more minute. Return beef to wok; heat through. Serve over hot noodles.