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

• 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.