Instructions: 1. Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 180 degree C or 350 degree F, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1 1/2 minutes or until crispy. remove and drain on paper towels.

2. Reheat the oil and deep-fry the carrots for 1 1/2 minutes. Remove and drain on paper towels.

3. Pour off most of the oil, leaving about 1 1/2 tablespoons in the bottom of the wok. Reheat, then add the spring onions, chillis and garlic.

Stir-fry together for about 30 seconds over the heat then add the sugar , soy sauce and vinegar. Return the meat and carrots to the sauce. toss over the heat and serve.

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