Shanghai noodles with spicy beef sauce

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Vegetable oil -- or peanut
Oil
2 teaspoons Garlic -- minced
1½ teaspoon Fresh gingerroot -- minced
¼ teaspoon Crushed red pepper -- or to
Taste
1½ cup Onion -- chopped
1 pounds Ground beef
½ cup Chicken broth -- divided
⅓ cup Hoisin sauce
¼ cup Soy sauce
¼ cup Dry sherry -- or beef broth
2 tablespoons Cornstarch
16 ounces Vermicelli noodles --
Cooked/drained
2 tablespoons Toasted sesame
Oil
½ cup Green onions -- diagonally
Sliced

Directions

Heat wok or large skiilet 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 ¼ cup 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 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.

*Hoisin sauce can be found in the Oriental section of most supermarkets. Yield: 4-6 servings.

Recipe By : Country Woman

Related recipes