Entrees
Union Avenue Hot & Spicy FIRE WOK Screamin’ Sichuan Beef Ramen – (Brooklyn) Engine 216/Ladder 108
Looking for a ramen recipe that has it all? This version combines chili-infused ramen, beef and lots of spicy.
1 hour
Prep Time
4
Servings
Hot & Spicy Fire Wok Screamin’ Sichuan Beef
Ingredients
For the Ramen:
- 12 cups chicken stock
- 4 stalks lemongrass, chopped
- 1/4 cup hoisin sauce
- 1/4 cup oyster sauce
- 1/4 cup Chinese 5 spice
- 1/2 cup mirin
- 1/2 cup rice wine
- 1/4 cup tamari
- 12 packets of Hot & Spicy FIRE WOK Screamin’ Sichuan Beef flavored seasoning
- 1/2 cup sichuan peppercorns
- 8 oz white miso paste
- 4 packets of Hot & Spicy FIRE WOK – Screamin’ Sichuan Beef flavored noodles
- 6 soft boiled eggs
- 2 cups soy sauce
For the Beef Ribeye:
- 2 cups soy sauce
- 1 cup mirin
- 1 cup rice wine
- 2 oz white miso paste
- 1/4 cup corn starch
- 1/4 cup honey
- 2 tbsp. of Chinese 5 spice
- 1/4 cup black bean chili paste
Instructions
Combine soy sauce, mirin, rice wine, white miso paste, corn starch, honey, Chinese 5 spice and Black Bean Chili Paste in a large bowl. Place shaved ribeye in the mixture and toss to combine. Marinate for at least 30 minutes. Set aside.
Combine all ramen ingredients in a large stock pot (except the noodles) and bring to a boil. Lower to simmer and cover until liquid is reduced by half, about 1 hour. While the sauce reduces, remove the beef from the fridge and bring to room temperature. Heat 1 tablespoon of oil in a medium saucepan and cook ribeye for 1-2 minutes on each side. Remove from heat.
Once the sauce is reduced, bring back to a boil and cook the Hot & Spicy FIRE WOK Screamin’ Sichuan Beef flavored noodles for 5 minutes. While the noodles cook, boil the eggs in a separate pot for 6-7 minutes. Remove from heat and drain the eggs. Add the eggs and shaved ribeye to the Hot & Spicy FIRE WOK Screamin’ Sichuan Beef flavored noodle and broth mixture. Serve and enjoy!
