Combine all the marinade ingredients in a big plate or tray that is large enough to hold the steak. Stir until the sugar is dissolved. Add the steak to the marinade and marinate for 1 to 2 hours. Flip the meat occasionally to make sure it is evenly marinated.

Cook the spaghetti according to the instructions on the package. Drain and set aside.

Heat the oil in a large cast iron or nonstick pan over high heat until hot. Add the marinated steak and save the marinade liquid for later. Let it cook without moving until the bottom is charred, 2 minutes or so. Flip to brown the other side, another 2 minutes. The steak is done if you prefer a medium-rare texture. For a well-done steak, turn to medium-low heat and cook for another 2 minutes or so. Transfer the steak to a plate and let sit for at least 10 minutes before cutting.

Add the garlic and cajun seasoning to the hot pan and saute until fragrant, about 30 seconds.

Add the leftover marinade and lightly scrape the bottom of the pan to release any brown bits.

Add the beef broth and bring to a boil. Turn off the heat. (*Footnote 2)

Once the meat is fully rested, slice it into strips.

To assemble a bowl of yaka mein, add half of the spaghetti to a big bowl. Pour 2 cups of beef broth over the noodles. Top with the sliced steak, boiled egg, and green onions.

Serve with hot sauce and soy sauce on the side, if using.