Post by Debbie on Jun 19, 2012 14:05:03 GMT -5
1 tablespoon oil
2 teaspoons minced garlic
1 1/2 teaspoon minced fresh gingerroot
1/4 teaspoon crushed red pepper
1 1/2 cup chopped onion
1 hamburger
1/2 cup chicken broth, divided
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup beef broth
2 tablespoons cornstarch
1 package angel hair pasta cooked and drained
1/4 cup sliced green onions
Heat 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 meat; stir-fry until meat is browned.
In a small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy sauce and beef broth.
Stir into meat mixture.
Cover; reduce heat and simmer 10 minutes.
Meanwhile, dissolve cornstarch in remaining chicken broth.
Stir into meat mixture; cook and stir until the sauce is thick.
In a separate bowl, combine the hot vermicelli and sesame oil.
Pour sauce over top; toss gently to combine.
Serve topped with the green onions.
2 teaspoons minced garlic
1 1/2 teaspoon minced fresh gingerroot
1/4 teaspoon crushed red pepper
1 1/2 cup chopped onion
1 hamburger
1/2 cup chicken broth, divided
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup beef broth
2 tablespoons cornstarch
1 package angel hair pasta cooked and drained
1/4 cup sliced green onions
Heat 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 meat; stir-fry until meat is browned.
In a small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy sauce and beef broth.
Stir into meat mixture.
Cover; reduce heat and simmer 10 minutes.
Meanwhile, dissolve cornstarch in remaining chicken broth.
Stir into meat mixture; cook and stir until the sauce is thick.
In a separate bowl, combine the hot vermicelli and sesame oil.
Pour sauce over top; toss gently to combine.
Serve topped with the green onions.