Ingredients
Scale
- 1 2-lb Tomahawk Ribeye (sliced to 1/2-inch thickness)
- 2 quarts Beef Stock
- 2 boxes Hong Kong-Style Noodles/ Spaghetti
- 3 Tbsp Worcestershire Sauce
- 2 Tbsp Soy Sauce
- 1 Onion, julienned
- 3 Garlic Cloves, minced
- 3 Tbsp Spiceology Creole Blend
- 6 Soft Boiled Eggs
- 1/2 cup Green Onions, sliced
-
2 cups celery, sliced on a bias
-
2 cups poblano, julienned
Instructions
- In a large bowl, blend 1 Tbsp of soy sauce, 1 Tbsp of Worcestershire, 1 Tbsp of Spiceology Creole Blend with minced garlic and sliced ribeye. Set aside to marinate for 30 minutes.
- While beef is marinating, heat olive oil in a large ceramic Dutch oven.
- Sauté poblanos, celery, and onions for 3-5 minutes and add in 2 Tbsp of Spiceology Creole blend.
- Remove veggie mix from the pot and add a table spoon or more of oil and bring back to temp.
- Sear sliced ribeye on both sides.
- Add veg mix back to pot with beef stock, remaining soy sauce and Worcestershire.
- Bring to a boil.
- Reduce heat to low and simmer for 45 minutes and up to 90 minutes.
- Par-cook Hong Kong-style noodles or spaghetti according to the type you have, drain and set aside.
- Build bowls, noodles, veg and beef mix, broth, then garnish with green onions and soft boiled eggs.
- Serve with your favorite hot sauce and sober up!