1-Step 1: Marinate the Beef: Begin by combining the flank steak with salt, water, baking soda (if using), mushroom-flavored dark soy sauce, cornstarch, and oil. Let it sit for a bit to tenderize the meat, which helps it stay juicy during cooking.

2-Step 2: Prepare the Sauce: Mix hot water, sugar, sesame oil, light soy sauce, dark soy sauce, optional MSG, and white pepper to create a savory base that ties the dish together.

3-Step 3: Prep the Rice: Fluff your cold cooked rice to break up any clumps, setting the stage for even stir-frying.

4-Step 4: Cook the Eggs: Heat 1 tablespoon of canola oil in a wok, add the beaten eggs, and scramble until almost cooked, then remove them from the pan.

5-Step 5: Sear the Beef: In another tablespoon of oil, sear the marinated beef until it’s about 70% cooked, then set it aside.

6-Step 6: Sauté the Onions: Using the remaining oil, sauté the diced onion until it’s translucent, then add the rice and stir-fry for 5 minutes to heat through.

7-Step 7: Combine and Finish: Stir in the sauce, add back the beef and its juices, and cook for 1 minute. Then, mix in the eggs, peas, and scallions, stir-frying for 30 seconds. Finally, push the rice to the center, heat the edges, add Shaoxing wine around the sides, and stir for another 20 seconds before serving.