Pat beef dry with paper towels and sprinkle with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering. Add beef and cook until well browned on all sides, 8 to 12 minutes. Transfer beef to plate.

Add onion, bell pepper, and celery to fat left in pot and cook until softened, 5 to 7 minutes. Add garlic; Creole seasoning; sugar; onion powder; and Ac’cent, if using, and cook until fragrant, about 1 minute. Stir in broth and soy sauce, scraping up any browned bits. Return beef to pot and bring to boil over high heat. Cover; reduce heat to low; and simmer until beef is tender, 1½ to 2 hours.

Transfer beef to cutting board and let cool until easy to handle, at least 20 minutes. Use wide spoon to skim excess fat from broth. Set colander over large bowl. Strain broth through colander, pressing on solids to extract all liquid. Discard solids in colander. Return broth to pot; cover and keep warm over low heat.

Meanwhile, bring 3 quarts water to boil in large saucepan. Add pasta and cook until fully tender. Drain pasta and return it to saucepan. Cover and set aside.

Using chef's knife, chop beef into approximate ¾-inch pieces. Divide pasta evenly among 6 serving bowls. Divide beef, eggs, and scallions evenly among serving bowls on top of pasta. Ladle hot broth into serving bowls to cover pasta (about 1½ cups each). Serve, passing hot sauce and extra soy sauce separately.