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Yaka Mein

By Lauren Shockey
Recipe uses Original Red Sauce
Original Red Sauce
imagePrep Time:
20 minutes
imageCook Time:
130 minutes
Yaka Mein
Yaka Mein


10 ½ oz stewing beef, fat trimmed and cut into cubes
1 tbsp Creole seasoning
1 tbsp vegetable oil
½ small onion, peeled with the root intact
2 cups beef stock (ideally low in salt)
3 cups water
1 tbsp soy sauce
2 tsp ketchup
5 oz spaghetti
2 hard-boiled eggs, peeled and halved
2 large scallions, thinly sliced


Preheat the oven to 350°F

Season the beef all over with the Creole seasoning

Heat the vegetable oil in a heavy-bottomed, lidded Dutch oven over medium-high heat

Add the halved onion and beef cubes and cook until browned, for about 3 minutes, turning the cubes as needed

Add the beef stock, water, soy sauce and ketchup to the dish and bring to the boil

Cover, then transfer to the oven and cook until the beef is fork-tender, for about 90 minutes

Discard the onion, then remove the beef cubes from the casserole dish, transferring them to a cutting board and chopping into small pieces

Return the beef to the dish and set aside

Bring a saucepan full of salted water to the boil and cook the spaghetti according to the directions on the packet. Drain and set aside

Bring the beef broth back to a boil

Divide the spaghetti, beef broth and shredded beef into two bowls. Top each bowl with two hard-boiled egg halves and the spring onions

Top with TABASCO® Sauce and serve immediately

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You will need:

Original Red Sauce

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Original Red Sauce