3 T. vegetable or peanut oil
2 t. minced garlic
1-1/2 t. minced fresh ginger root
1/4 t. crushed red pepper or to taste
1-1/2 c. chopped onion
1 lb. ground beef
1/2 c. chicken broth, divided
1/2 c. hoisin sauce
1/4 c. soy sauce
1/4 c. dry sherry or beef broth
2 T. cornstarch
16 oz. vermicelli noodles, cooked, drained and rinsed
2 T. toasted sesame oil
1/2 c. diagonally-sliced green onions

3 T. vegetable or peanut oil 2 t. minced garlic 1 -1/2 t. minced fresh ginger root 1/4 t. crushed red pepper or to taste 1 -1/2 c. chopped onion 1 lb. ground beef 1/2 c. chicken broth, divided 1/2 c. hoisin sauce 1/4 c. soy sauce 1/4 c. dry sherry or beef broth 2 T. cornstarch 16 oz. vermicelli noodles, cooked, drained and rinsed 2 T. toasted sesame oil 1/2 c. diagonally-sliced green onions

Heat wok or large skillet until hot; add vegetable or peanut oil, garlic, ginger root and pepper flakes. Sauté about 5 seconds. Add onion; stir fry until onion is transparent. Crumble in ground beef; stir fry until meat is light brown.

In a small bowl, combine 1/4 c. chicken broth, hoisin sauce, soy sauce and sherry/broth. Stir into meat mixture. Cover, reduce heat and simmer 10 minutes, stirring once or twice.

Meanwhile, dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture; cook and stir until sauce is thick.

In separate bowl, combine the hot vermicelli and sesame oil. Pour sauce over top; toss gently to combine. Serve topped with the green onions. Serves 4-6.