Beef and Shrimp Yaka-mein

10 or more servings
Youtube instructional video is at the bottom.
What you’ll need
2 1/2 pounds Beef Chuck Roast or Stew meat
2 pounds fresh Louisiana Shrimp
6 Large eggs
Better than Bouillon beef base
Soy sauce
Hot Sauce
Sesame seed oil
Spaghetti

Seasonings
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Chef Paul’s Seafood magic
Onion powder
Garlic powder
Zatarains crab boil or Cayenne pepper
Yellow onion
Celery
Bell pepper
Garlic
Green Onions (2 bunches)

Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 2 bunches Green onions including ends (Scallions), 2 stalks celery, 1/2 of a Green bell pepper and 2 cloves garlic. Rinse Celery and Bell peppers. Remove core from center of Bell pepper before chopping.

Shrimp
Step 2- Remove heads and peel shells off of shrimp tails. Place shrimp heads and shells into one bowl and place the shrimp tails in a separate bowl. Cut out the back of each shrimp and remove the shrimp’s digestive tract. Add shrimp tails into strainer and rinse with cold water. Place into fridge. Reserve Shrimp heads and Shells to make Shrimp stock.

Beef Roast
Note– If you purchased Stew meat which should be already chopped, all you have to do is rinse and add seasonings.

Step 3- Cut beef roast into 1/2 inch thick Slices. Take each slice and cut into strips. Add strips into strainer and rinse with cold water. Transfer strips to a large bowl and add 1 to 2 teaspoons Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Poultry magic and 1 teaspoon Chef Paul’s Seafood magic, 1 to 2 teaspoons onion powder and 1 to 2 teaspoons garlic powder. Coat seasonings with your hands and place into fridge.

Shrimp stock
Preheat fire to medium high heat.
Step 4- Add 2 quarts water, 2/3 cup chopped yellow onion, 2/3 cup chopped scallions (Green onion ends), 2/3 cup chopped celery, 1/2 cup chopped green bell pepper, 2 cloves garlic chopped into pieces, 1 to 1/2 teaspoon Zatarains crab boil, 1 to 1/2 teaspoon Chef Paul’s poultry magic, 1 to 1/2 teaspoon Chef Paul’s Seafood magic and Shrimp heads and shells into a medium sized pot. Stir all ingredients together and let simmer for 1 hour.

Step 5- Add Shrimp stock into a mesh strainer with a medium sized bowl underneath it. Once done, you should have 1 quart shrimp stock left over.

Beef Broth
Step 6- Add 2 quarts hot water and 3 teaspoons Better than bouillon beef base into a large bowl. Stir until beef base has dissolved into water and set aside.

Yaka-mein Base
Preheat fire to medium high heat.
Note- This dish is best served the next day. The beef strips and shrimp will absorb the seasonings and the flavors will settle and increase overnight.

Step 7-Add 2 teaspoons of Sesame seed oil and beef strips into a large pot. Let saute for 6 minutes. Add All of the Shrimp and beef stock, 1 to 1/2 teaspoon Chef Paul’s poultry magic, 1 to 1/2 teaspoon Chef Paul’s Seafood magic, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons hot sauce, and 1/4 cup Soy sauce. Stir all ingredients let simmer for 1 hour and 20 minutes on medium high heat. Once done check beef strips to see if they are tender.

Step 8- Add Shrimp tails and stir. Let simmer for 6 minutes. Turn fire off and set aside.

Spaghetti Pasta
Preheat fire to medium high heat.
Note- Always taste test spaghetti to see if is done or at your desired texture.

Step 9- Add 2 1/2 quarts water and 1 to 2 teaspoons salt into a large pot. Stir and let come to a simmer. Add spaghetti and let simmer for 8 to 12 minutes or until spaghetti is cooked. Turn fire off and add spaghetti into strainer. Rinse with cold water and return strainer back on top of pot and cover with lid. Let set until ready to be served.

Eggs
Preheat fire to medium high heat.
Quick tip– Make sure you have a tiny mesh strainer in place on the drain of your sink. This will prevent egg shells from going down the drain.

Step 10- Add 1 1/2 quarts water and 6 or more large eggs into a medium sized pot. Let simmer for 12 minutes. Remove eggs and place into a bowl. Let cool for 5 to 10 minutes. Crack top and bottom portions of eggs and peel shell off of each individual egg while rinsing with cold water. Cut each egg in half before serving.

Youtube instructional video