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Time: 45 Minutes

Beef Yaka Mein

Unique to New Orleans, this dish combines the best of Cajun and Chinese flavors with a tender cut of beef stacked on top of noodles in a flavorful broth.

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Ingredients

  • 1 beef Ribeye Cap Steak (about 1 pound)
  • 4 teaspoons Creole Seasoning, divided
  • 1 tablespoon vegetable oil
  • 1/2 cup sliced green onion
  • 1/2 cup sliced celery
  • 1/2 cup sliced shallots
  • 2 tablespoons thinly sliced garlic
  • 1 quart beef broth
  • 2 cups cooked angel hair pasta
  • 4 hard-cooked eggs, peeled and halved
  • Hot pepper sauce, Creole Seasoning, fresh chopped mint leaves (optional)

    • Quick Facts

  • 45 Minutes
  • 4 Servings
  • 441kcal Calories
  • 33g Protein

    • Cooking

    1. Heat large nonstick skillet over medium heat until hot. Season beef Ribeye Cap Steak with 2 teaspoons Creole Seasoning. Place steak in skillet; cook 17 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; Let rest 10 minutes.
    2. Meanwhile, heat oil in large stock pot until hot. Add onion, celery, shallot, garlic and remaining 2 teaspoons Creole Seasoning. Cook 4 to 5 minutes until all vegetables are translucent. Add stock; bring to a boil. Add pasta; cook 2 to 3 minutes until pasta is hot.
    3. Carve steak into thin slices. Divide soup between 4 bowls; top with steak. Place 2 egg halves in each bowl. Garnish with hot pepper sauce, creole seasoning and mint leaves, as desired.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 441kcal 22.2g 245mg 27g 33g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 6.8g Saturated Fat; 8.4g Monounsaturated Fat; Carbohydrates; Fiber; 5.9mg NE Niacin; 0.5mg Vitamin B6; 3.2mcg Vitamin B12; 4.7mg Iron; 59.2mcg Selenium; Zinc; 161.8mg Choline;

    Courtesy of BeefItsWhatsForDinner.com