This gets another level of complication. A flour slurry, roux, etc, is very stable. Every time you re-heat it, it will stay thick. But it doesn't give that sort of clear, glossy look and texture you get with cornstarch or arrowroot. HOWEVER, the latter two will thin out with reheating (in other words, if you want to put a stir fry "on hold" while you do something else, arrowroot will almost always thin, and sometimes cornstarch will as well). If I'm serving to guests, when I want it to be just right, I make up the slurry and toss it in at the last minute. Also, you can cheat ... keep a beef, mushroom, or brown gravy mix on hand, make it into a slurry, and use it to thicken when, as sometimes happens to me, the meat seems to not have enough "beefy" flavor of its own.