hot sauce (such as Tabasco or Sriracha) for serving
DIRECTIONS
In a large bowl mix together the paprika, garlic powder, onion powder, oregano, thyme, cayenne, and 1 tsp salt. Pat the beef pieces dry with paper towels then place into the bowl with the spices. Toss to coat the beef in the spice mixture.
Heat 1 TBSP of the oil in a dutch oven over medium-high heat. When oil is hot sear the beef (in batches, dont overcrowd the pan) until well browned on all sides, about 6 minutes per batch. Transfer the browned beef to a bowl and set aside.
Keep the dutch oven over medium-high heat and add the onion and the remaining 1 TBSP of oil. Cook, stirring occasionally, about 3 minutes.
Stir in the tomato paste and soy sauce. Cook while stirring about 1 minute. Pour the vegetable broth into the dutch oven and use a wooden spoon to scrape the bottom of the pan to release and stuck on bits. Add the beef and bring to a boil. Cover the dutch oven and reduce the heat to medium-low. Simmer while covered, stirring occasionally, for 2 hours or until beef is tender. Season with salt & pepper to taste.
Place the eggs in a saucepan and cover with water. Bring to a boil over high heat. When water starts boiling place a lid on the pan and turn off the heat. Let the eggs sit in the covered pan for 12 minutes. Rinse the eggs under cold water. Peel the shells off the eggs and slice the eggs in half lengthwise, set aside.
Boil a pot of water with 1/2 tsp salt and cook your spaghetti according to package directions. Drain spaghetti and set aside.
To serve place some of the cooked spaghetti in a bowl, ladle beef and broth over the spaghetti, top with half a hard boiled egg and sprinkle with sliced green onion. Serve with hot sauce on the side.
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