1-First Step: Prep Ingredients and Marinate Proteins
Begin by slicing the boneless chuck roast into ½ inch strips and marinating the beef in 1 tablespoon soy sauce and 2 teaspoons Creole seasoning. Similarly, marinate the peeled and deveined shrimp with 1 teaspoon soy sauce and 1 teaspoon Creole seasoning. Let both marinate for at least 30 minutes to absorb the flavors. Meanwhile, prepare the dried spaghetti noodles according to package instructions. Boil eggs to your preferred doneness, then cool in ice water and peel.

2-Second Step: Sear the Beef
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the marinated beef strips in batches to avoid overcrowding, searing until browned on all sides for added flavor. Remove the beef and set aside.

3-Third Step: Build the Broth
Pour the 8 cups of beef broth into the pot. Add the Creole seasoning, soy sauce, Worcestershire sauce, onion powder, garlic powder, oregano, thyme, paprika, cayenne, and black pepper. Bring the broth to a boil, then reduce the heat to medium-low and simmer uncovered.

4-Fourth Step: Simmer the Beef in Broth
Return the seared beef to the pot. Let it simmer gently for 1 to 1.5 hours until the beef is tender, stirring occasionally. Taste and adjust seasoning if needed.

5-Fifth Step: Add Shrimp and Finish Noodles
About 5 minutes before serving, add the marinated shrimp to the soup to avoid overcooking and maintain tenderness. Allow the shrimp to cook through in the simmering broth. Prepare the cooked spaghetti noodles and divide them into serving bowls.

6-Final Step: Assemble and Serve
To serve, place the noodles in each bowl. Ladle hot broth over the noodles, topping with beef, shrimp, sliced boiled eggs, and a generous garnish of chopped scallions. Add hot sauce or chili garlic sauce as desired for extra heat and flavor.