Heat sesame oil in a large wok or soup pot over medium–high heat. Add scallions, ginger, and garlic; toss and coat in oil. Let mixture cook for one minute.
Add steak, toss, and season with salt and pepper. Let cook for three minutes, mixing frequently.
Add vegetables, mix, and cook for another two to three minutes. Add water, sherry, teriyaki, and shoyu sauce, and bring soup to a boil. Lower heat to medium, cover, and cook for 45 60 minutes, or until meat is fully cooked through and the broth has darkened and reduced a little.
While the soup is cooking, boil water in a second small soup pot and cook the ramen noodles. (Or you can be lazy like me. I personally love crunchy ramen noodles and simply throw them right into my bowl before serving.)
Once soup is ready, add noodles and sliced hard-boiled eggs, and serve hot.