Shanghai Beef

3 TBS oil
2 TSP minced garlic
1 1/2 TSP minced ginger-root
1/4 TSP crushed red pepper
1 1/2 cups chopped onion
1 LB ground beef
1/2 cup chicken broth, divided
1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup sherry or beef broth
2 TBS corn starch
16 oz cooked vermicelli (1/2 box)
2 TBS sesame oil
1/2 cup sliced scallions

Heat wok or skillet til hot;add oil, garlic, ginger-root, and red pepper flakes. Saute 5 seconds. Add onion;stir fry until transparent. Crumble in ground beef. Stir fry until light brown. In a small bowl combine: 1/4 CUP chicken broth, hoisin sauce, soy sauce, and sherry. Stir into meat mixture. Cover, reduce heat, simmer 10 minutes, stirring once or twice. Meanwhile dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture, cook and stir until sauce is thick. Combine hot vermicelli with sesame oil. Top with meat sauce and scallions.