Wash and dry the fresh produce.

Halve chili peppers lengthwise; seed and remove ribs with a spoon. Mince and place in a large bowl. (Be careful, with chilies, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Peel and mince garlic; add to the bowl along with oil, soy sauce, chili-garlic sauce, and salt. Whisk to combine the pepper paste.

Thinly slice steak into strips and place in a medium bowl. Add half of the pepper paste and toss to coat. Set aside to marinate.

Using a clean cutting board, trim off and discard root ends of the bok choy; separate into leaves and add to the bowl with the remaining pepper paste.

Trim and cut green onions into 1-inch pieces; add to the bowl with the bok choy.

Preheat a large pot over medium-high heat.

Meanwhile, trim and quarter the radishes; add to the bowl with the other veggies and toss to coat.

Once the pot is hot, add oil and swirl to coat the bottom.

Add steak to the pot and cook, stirring frequently, until starting to brown, about 3 minutes.

Add broth and veggies to the pot, stirring to combine. Bring to a boil, then reduce heat to a simmer and cook until steak is cooked through and veggies are tender, 3 minutes more.

Meanwhile, whisk eggs and salt in a small bowl.

When the soup is done, slowly pour the egg mixture into the pot, while gently stirring, to separate into strands. Remove from heat.

To serve, divide soup between bowls and enjoy!