Recipe: beef Yaka Mein

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)

Directions

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 INFORMATION
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.