Categories: Asian, Ground Beef, Main Dish
Ingredients
- 3 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh gingerroot
- 1 1/2 teaspoons dried red pepper flakes
- 1 1/2 cups chopped onions
- 1 lb ground beef or 1 lb ground pork
- 1 cup chicken broth
- 1⁄3; cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup dry sherry
- 2 tablespoons cornstarch
- 1 (16 ounce) package vermicelli , cooked
- 2 tablespoons sesame oil
- 1/2 cup sliced green onion
Directions
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Heat oil in a large skillet or wok.
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Add garlic, ginger root, and pepper flakes and saute about 5 seconds.
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Add onions and stir fry until translucent, about 5 minutes.
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Stir in ground meat, breaking it up with a spoon or spatula.
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Cook until meat has lost pink color.
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Combine 1/2 cup chicken broth, hoisin sauce, soy sauce and sherry.
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Stir into meat mixture.
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Cover, reduce heat and simmer 10 minutes, stirring once or twice.
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Meanwhile, dissolve the cornstarch in the remaining 1/2 cup of chicken broth.
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Slowly stir into meat mixture and cook and stir until sauce thickens.
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In a big bowl, toss warm cooked vermicelli with sesame oil.
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Pour sauce over top and toss gently to combine.
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Sprinkle with sliced green onions.