Yakamein

cooking.nytimes.com

Rbaker81

2 tablespoons Worcestershire sauce

2 teaspoons Cajun seasoning

4 garlic cloves, minced

1 pound chuck roast, thinly sliced (see Tip)

4 tablespoons neutral oil, such as canola or vegetable

1 cup chopped celery (from about 2 ribs)

1 medium yellow onion, diced

1 medium green bell pepper, seeded and diced

½ teaspoon fine salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

½ teaspoon black pepper

¼ teaspoon cayenne powder

¼ teaspoon ground ginger

4 cups beef stock (preferably unsalted or low-sodium)

8 ounces spaghetti

4 hard-boiled eggs, cooled and peeled

½ cup sliced scallions, for serving

Ketchup, soy sauce or hot sauce, for serving (optional)

Directions at cooking.nytimes.com

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