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
  • 4
  • 440
  • 33 g

Ingredients & Cooking


  • 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)


  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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Ribeye Cap Steak Rib Primal

Rich and satisfying with exceptional tenderness and marbling. Perfect for grilling.
Beef Checkoff


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