Beef Yaka Mein

Main Ingredient: Black Canyon® Angus Ribeye Cap Steak (about 1 pound)
Servings: 4



1 Black Canyon® Angus 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)



  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.

Nutritional Information

Nutrition information per serving: 493 Calories; 22 g Total Fat (11 g Saturated Fat; 7 g Monounsaturated Fat); 138 mg Cholesterol; 409 mg Sodium; 21 g Total Carbohydrate; 0.9 g Dietary Fiber; 45 g Protein; 4.5 mg Iron; 16.6 mg Niacin; 1 mg Vitamin B6; 2.4 mcg Vitamin B12; 9.1 mg Zinc; 79.9 mcg Selenium; 28 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.