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PdfCombine the beef with water, cornstarch, shaoxing wine, oil, and baking soda. Let sit for 30 minutes.
Bring water to boil in a large pot and Blanche beef until it turns opaque. Strain beef, discard water, clean pot.
Fill pot with chicken stock and bring to a boil.
Combine cornstarch and water to make a slurry and gradually add most of the slurry to the soup. Reserve some in case it might get to thick. Add more if needed.
Season soup to taste, add pepper and sesame oil.
Reduce to low simmer. Make a whirlpool on the soup and stream in beaten eggs.
Add beef and cubed tofu. Cook for to heat through. Add cilantro when serving