Wash Jasmine rice thoroughly under cold running water until the water runs clear. Soak the washed Jasmine rice in fresh water for 30 minutes, then drain completely.
2
Thinly slice the Beef flank against the grain. In a medium bowl, combine the sliced Beef flank with 15g Light soy sauce, Shaoxing wine, Cornstarch, 5g Sesame oil, and White pepper. Mix well to coat the Beef flank evenly and marinate for 20 minutes.
3
In a separate small bowl, whisk the Eggs with 2g Sesame oil until well combined.
