3 tbsp. peanut oil
2 tsp. minced garlic
1-2 tsp. minced fresh ginger root
1/4 tsp. crushed red pepper
1 1/2 c. chopped onions
1 lb. ground beef
1/2 c. chicken broth (divided)
1/3 c. hoisin sauce
1/4 c. soy sauce
1/4 c. dry sherry or beef broth
2 tbsp. cornstarch
16 oz. vermicelli, cooked & drained
2 tbsp. toasted sesame oil
1/2 c. green onions, sliced diagonally

Heat wok or large skillet until hot. Add oil, garlic, ginger root and pepper. Saute and add onions. Stir fry until onion is transparent. Crumble in ground beef. Stir fry until meat is browned.

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 chicken broth and stir into meat mixture. Cook until sauce thickens. In separate bowl combine hot vermicelli and sesame oil. Pour sauce over top and toss. Top with green onions. Yield 4-6 servings.