Beef Yaka Mein or Yakame 😉

After trying various versions of this popular New Orleans hangover soup, I've taken the best of what I loved from all of them, and created my own recipe. And it's A-mazing! ❤️

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse celery, bell pepper, & green onions under cold water.

Step 2

Remove seeds and membranes from bell pepper. Remove outer skin from garlic cloves.

Step 3

Cut celery, 1 bunch green onions, yellow onion, garlic cloves, and bell pepper into medium chunks.

Step 4

Fill stock pot with 8 Cups of water. Add cut chunks of celery, yellow onion, 1 bunch green onions, garlic pieces and bell pepper.

Step 5

Add the following spices to stock pot of water and cut veggies: creole seasoning, seasoned salt, 1tsp of black pepper, onion powder, garlic powder,

Step 6

Bring stock pot of veggies and spices to a boil. Reduce heat to simmering boil, cover, and cook for 30 minutes.

Step 7

While stock pot is simmering, place beef strips in small bowl. Add the smoked paprika, cayenne pepper, the remaining black pepper and seasoned salt over the beef. Stir to combine and let sit on counter for at least 20 min to absorb these yummy spices.

Step 8

Place colander on top of large bowl and pour out the created broth from stock pot over colander, as to catch all of the veggies and not go into the bowl beneath. Discard veggies in colander.

Step 9

Add the Better than Boulliion beef flavor to created broth. Whisk into broth until dissolved. Set aside.

Step 10

Heat stock pot to medium high heat, adding 2 Tbsp. vegetable oil to bottom of pot.

Step 11

Place beef strips in batches into hot oil in stock pot, searing the strips, but NOT cooling them all the way. Some might have some pink still, but that's OK. Goal of this step is to search the beef and get the yummy fond on the bottom of the pot. Remove seared beef, place into a small bowl, and continue with the remaining beef strips, until all are seared.

Step 12

Add the created broth we made earlier into this stock pot and with a wooden spoon, gently scrape the bottom of the pot, bringing up that delicious fond/flavor.

Step 13

Add the soy sauce, hot sauce, and worcestershire sauce to pot and stir well.

Step 14

Add the beef strips, along with any accumulated juices to stock pot and stir again.

Step 15

Bring pot to a light boil, then reduce to a simmer and simmer for at least 1.5 hours, until the beef strips are super tender.

Step 16

When beef soup in pot is almost done, bring another pot of water to boil and cook the spaghetti according to the package directions. Drain and set aside for serving.

Step 17

Chopped the 2nd bunch of green onions and place into resealable plastic bag, for garnishing the soup when done.

Step 18

After 1.5 hours, check the beef strips to make sure they are tender enough for your likeness. Once this is met, turn off the heat and let pot sit for at least 25 minutes with lid off to cool slightly.

Step 19

Peel and cut hard boiled eggs in half for garnish on top of the soup. (I only cut enough eggs for my bowl and leave the rest in a zipper bag in the fridge. I also coarsely chop my eggs onto the top of the soup.)

Step 20

To assemble the soup, place some of the cooked spaghetti into a bowl, add some of the cooked soup, containing the beef strips, until the soup is enough to your liking. Sprinkle with chopped green onions, a sliced Hard boiled egg, and then Sprinkle hot sauce on top for some more kick. ENJOY!! ❤️🥰