3 tbsp. oil
2 tsp. minced garlic
1 1/2 tsp. minced fresh gingerroot
1/4 tsp. crushed red pepper
1 1/2 c. chopped onion
1 lb. ground beef
1/2 c. chicken broth, divided
1/2 c. diagonally sliced green onions
1/3 c. hoisin sauce
1/4 c. soy sauce
1/4 c. dry sherry or beef broth
2 tbsp. cornstarch
16 oz. vermicelli noodles, cooked and drained
2 tbsp. toasted sesame oil

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

In a small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy sauce, and sherry or broth. Stir into meat mixture. Cover, reduce heat and simmer 10 minutes, stirring once or twice. Dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture; cook and stir until the 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.