Recipe by m0m
An easy dish with a wonderful complex flavor! This recipe was in the Houston Chronicle about 15 years ago. The ingredient list is long, but everything on the list is easily available.
Top Review by kitchenslave03
What a great use for ground beef!!!! I tweaked a bit by cutting back to 1/2 T oil, using 1/2 lb lean ground beef, and adding some shredded carrot, sliced bell pepper and broccoli I blanched in the pasta water. I added the veggies at the end with the noodles so they would stay crispy. I only needed 1 T cornstarch to thicken, and 3/4 lb pasta. Was soooo good we can't wait to have it again.
- 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 See How It's Made
- Heat oil in a large skillet or wok.
- Add garlic, ginger root, and pepper flakes and saute about 5 seconds.
- Add onions and stir fry until translucent, about 5 minutes.
- Stir in ground meat, breaking it up with a spoon or spatula.
- Cook until meat has lost pink color.
- Combine 1/2 cup chicken broth, hoisin sauce, soy sauce and sherry.
- Stir into meat mixture.
- Cover, reduce heat and simmer 10 minutes, stirring once or twice.
- Meanwhile, dissolve the cornstarch in the remaining 1/2 cup of chicken broth.
- Slowly stir into meat mixture and cook and stir until sauce thickens.
- In a big bowl, toss warm cooked vermicelli with sesame oil.
- Pour sauce over top and toss gently to combine.
- Sprinkle with sliced green onions.