Dice the beef into 1/3 inch cubed, then marinate with soy sauce, dark soy sauce, white pepper, and baking soda.
Dice the stem part of Chinese broccoli into thin rounds and cut the leaf part into bigger pieces, so they cook simultaneously. If using regular broccoli, use your judgments to dice it into the same size pieces.
Crack two eggs and beat them well.
Combine the seasoning ingredients in a bowl before cooking.
Turn the heat to high and heat the wok until smoking hot. Add 1.5 tbsp of oil and swirl it around to cover the bottom.
Pour in the beaten egg. Wait for it to set, then use the spatula to break the egg into smaller pieces. Turn off the heat. Remove the egg from the wok.
Turn the heat back to high. Add more oil to the wok (1.5 tbsp) and stir fry the beef until nicely charred. Turn off the heat. Remove the meat from the wok. Make sure you tilt the wok so you can leave the oil behind.
Turn the heat back on low. Use the leftover oil to saute the garlic, ginger, preserved radish, carrot, and the stem part of the Chinese broccoli. Stir for a couple of minutes or until the vegetables are cooked through.
Switch the heat to high and add the day-old rice. Stir this for a few minutes or until some of the rice grains are jumping in the wok.
Add the sauce and stir until well mixed. Add the egg, the beef, and the leafy part of the Chinese broccoli. Keep mixing until all the greens are welted.
Taste and adjust the flavor before serving.