Dice the beef chuck roast into 2 cm cubes.

Heat vegetable oil in a large pot over medium heat, then add diced beef. Sear until all sides are browned.

Add minced garlic cloves to the pot and sauté for an additional minute.

Pour in beef broth, soy sauce, Worcestershire sauce, and Cajun seasoning. Let it simmer for 30 minutes.

While the soup base is simmering, boil spaghetti noodles according to the package instructions. Drain and set aside.

In a separate pot, boil eggs for 9-10 minutes until hard-boiled. Once cooked, peel and halve them.

Finely chop green onions.

Serve by placing a portion of cooked spaghetti noodles into bowls, ladle the hot broth and beef chunks over the noodles, and top each bowl with two egg halves.

Garnish with chopped green onions, a sprinkle of sesame seeds, and a drizzle of hot sauce to taste.