Heat the oil to 180 degrees C in a deep wok, saucepan or a deep fryer.
Combine eggs, salt and cornflour, then use to coat the beef strips.
Deep fry the beef strips, taking care to add them to the pan one by one. Don't stir them for 10 seconds, then stir to ensure they don't stick together. Cook for 6 to 7 minutes until brown and crispy. Remove and drain on kitchen paper.
Add some of the oil from frying to a clean wok over medium high heat. Stir fry the carrot, spring onion, garlic and chilli. Add the sugar, white rice vinegar, sweet chilli sauce and soy sauce and mix together. Finally add the beef and toss together just to heat through.
Serve straightaway. Goes well with sticky white rice.
If your meat is frozen slice it with a sharp knife before it has defrosted too much and you can slice it much more finely. The finer the slice the better the result.
Just made this for dinner..definitely as good as any takeaway, and you know what's in it! Easy to make and so tasty. If you like a bit more sauce, add some water and then a bit of cornflour dissolved in water to thicken it. - 01 Mar 2014