Step 1

Season the chopped beef with 1 tablespoon Cajun or Creole seasonings.

Step 2

Heat the oil to medium-high heat in a large pot or Dutch oven. Sear the beef on each side to get a nice brown crust, about 10 minutes. Set the meat onto a plate and set aside.

Step 3

Add the onion, bell pepper, and celery. Cook for 5-6 minutes to soften.

Step 4

Stir in the water and remaining Cajun or Creole seasoning along with salt and pepper to taste, then scrape up the browned bits from the bottom of the pot.

Step 5

Tuck the browned beef back into the pot. Bring to a boil, then reduce heat and simmer 2-3 hours, or until the beef is fall-apart tender. Turn off the heat and cool for 20 minutes.

Step 6

Remove the beef and chop or shred it, to your preference.

Step 7

Skim the fat from the beef stock pot, then warm the broth on medium-low heat. Stir in the soy sauce, ketchup, Worcestershire sauce, hot sauce, and salt and pepper. Taste and adjust them all to your preference. You can simmer a bit to let the flavors mingle and develop.

Step 8

When you’re ready to serve the Yakamein, divide the beef into 8-10 bowls, then add the cooked spaghetti noodles.

Step 9

Top the bowls with warm stock from the pot, then garnish with scallions, extra hot sauce, and half a hard boiled egg.