1-First, in a bowl, combine the beef with salt, water, baking soda (if using), dark soy sauce, cornstarch, and 1 teaspoon oil. Stir well and set aside to marinate this step keeps the beef tender and juicy, a little secret for that perfect bite.

2-Next, prepare the sauce by mixing hot water, sugar, sesame oil, light and dark soy sauces, MSG (if using), and white pepper in a small bowl; this blend adds that savory depth we all love.

3-Now, fluff the cooked rice with a fork or your hands to break up any clumps, setting the stage for even stir-frying. Heat 1 tablespoon of canola oil in a wok over medium-high heat, scramble the eggs until just cooked, then remove and set them aside to keep them from overcooking. Once the wok is smoking hot, add another tablespoon of oil, spread it evenly, and sear the beef in a single layer for 20 seconds before stir-frying until it’s about 70% cooked don’t forget to remove it and set it aside.

4-With the beef out, add the remaining oil to the wok and sauté the diced onion until it’s translucent, about 2 minutes, to build a flavorful base. Then, toss in the rice, breaking up any clumps as you stir-fry for about 5 minutes until it’s heated through; sprinkling a bit of water helps if things stick. Stir in the prepared sauce, making sure it coats the rice evenly for that authentic taste.

5-Return the beef and its juices to the wok, stir-frying for 1 minute to reunite the flavors. Add the scrambled eggs, peas, and scallions, giving everything a quick stir for 30 seconds. Finally, push the rice to the center, heat the wok’s edges, pour the Shaoxing wine around the perimeter, and stir-fry for another 20 seconds to capture that smoky wok hei essence. Taste and adjust seasoning with salt, soy sauce, or white pepper if needed, then serve hot maybe with homemade chili oil for an extra kick. Watch this video for stir-fry tips to perfect your technique: stir-fry basics explained.