East “Meats” West Hot & Spicy FIRE WOK Screamin’ Sichuan Beef – (Staten Island) FDNY EMS 22

In a 5-6 quart slow cooker, combine all of the ingredients for the pulled beef including the garlic, oregano, rosemary, Hot & Spicy FIRE WOK Screamin’ Sichuan Beef flavored seasoning packets and broth. Season with salt and pepper. Cover and cook on high for 6 to 7 hours. Remove beef and shred in a large bowl with two forks, discarding fat. Add the Hot & Spicy FIRE WOK Screamin’ Sichuan Beef flavored BBQ sauce and mix thoroughly.

Once set, begin to make the BBQ sauce. Combine the chicken broth, chili sauce, soy sauce, brown sugar, Chinese five-spice powder, Hot & Spicy FIRE WOK Screamin’ Sichuan Beef flavored seasoning, tomato sauce, honey, and molasses. Set aside. In a medium saucepan, heat the canola oil on medium heat and saute the minced onion until soft, about 5 minutes. Add the garlic and saute for 1 minute. Pour the sauce mixture in and cook on medium heat until slightly reduced, about 15 minutes. Add the rice wine vinegar, sesame oil, and sherry. Simmer on low for approximately 15 minutes.

While the sauce simmers, stir together the cornstarch and water in a small bowl. Add the cornstarch mixture to the sauce and turn heat up to medium-high. Stir constantly for 1 minute and remove from heat. Set aside to thicken.

Next, begin the Cucumber Salad. Thinly slice the cucumbers and place in a large bowl. Season the cucumbers with salt and let sweat for 1 hour. Drain liquids and combine the cucumbers with the onions in the bowl.

Combine vinegar, water and sugar in a small saucepan over high heat. Stir occasionally until the sugar is dissolved and liquid turns clear, about 3 to 5 minutes. Add radishes to the cucumber and onion mixture. Pour the sauce over the mixture and stir to combine fully. Cover with plastic wrap and refrigerate for 1 hour. Serve cold or at room temperature.

Once the beef is ready, it’s time to prep the noodles and combine all ingredients. Heat sesame oil in wok over medium-high heat. Saute chopped celery, carrots, onions and ginger until soft, about 3 to 5 minutes.

While the vegetables cook, add the Scream’ Sichuan Beef flavored noodles to the water and boil for 5 minutes. Add minced garlic and hoisin sauce to vegetables in wok, cook for 2 to 3 minutes. Drain the Hot & Spicy FIRE WOK Screamin’ Sichuan Beef flavored noodles and combine with wok mixture until thoroughly mixed. Add red pepper, cabbage and additional soy sauce for taste. Garnish with scallions and sesame seeds – Enjoy!