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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.

  • 45
    min
  • 4
    SERVINGS
  • 440
    Cal
  • 33 g
    Protein

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
Garnish:
  • Hot pepper sauce, Creole Seasoning, fresh chopped mint leaves (optional)

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.

441 CALORIES

0 % *

6.8g SAT FAT

0 % DV **

33g PROTEIN

0 % DV

4.7 mg IRON

0 % DV

8.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 441 Calories; 199.8 Calories from fat; 22.2g Total Fat (6.8 g Saturated Fat; 0.5 g Trans Fat; 3.4 g Polyunsaturated Fat; 8.4 g Monounsaturated Fat;) 245 mg Cholesterol; 1640 mg Sodium; 27 g Total Carbohydrate; 2.6 g Dietary Fiber; 33 g Protein; 4.7 mg Iron; 644 mg Potassium; 5.9 mg NE Niacin; 0.5 mg Vitamin B6; 3.2 mcg Vitamin B12; 8.5 mg Zinc; 59.2 mcg Selenium; 161.8 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.

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