Directions

1. In a medium bowl, add soy sauce, rice wine, 1 tablespoon water, and sesame oil, to the ground beef, adding 2 teaspoons cornstarch last. Marinate the ground beef for 15 minutes.
   
2. Meanwhile, bring the chicken stock and 1 cup water to a boil. Stir in the marinated ground beef, using chopsticks to break up any lumps. Add the sugar, salt, chicken bouillon, and pepper.
   
3. Bring the soup back to a boil, turn down the heat, and simmer for a few minutes to allow the ground beef to cook. Taste and add extra salt if needed.
   
4. Mix 2 tablespoons cornstarch with 1/3 cup of water in a small bowl. Add to pot and stir to thicken.
   
5. Beat eggs in a small bowl. Pour the egg in the pot in a steady stream. Use a fork to gently stir the eggs in a clockwise direction until they form thin ribbons.
   
6. Stir in green onion and cilantro then serve.