In a medium mixing bowl, combine beef, soy sauce and ShaoHsing wine. Let marinate while you prepare the remaining ingredients.

In a large dutch oven on medium high heat, add the chicken stock and bring to a boil.

Drop meat in and break up quickly.

In a small bowl, dissolve cornstarch in cool water to make a slurry. Stir the slurry into the soup. Add more slurry if a thicker soup is desired.

While gently stirring the soup, slowly drizzle in the eggs to create the egg ribbons.

Stir in cilantro. Season with salt, ground white pepper, and sesame oil.