Szechuan Crispy Beef

Mix together the eggs, salt and cornflour and toss the beef in this mixture until well coated. Heat the oil in a wok to 350 degrees (F), and stir-fry the beef for 1 1/2 minutes. Remove and drain on paper towels.

Reheat the oil and deep-fry the carrots for 30 seconds. Remove and drain on paper towels.

Pour off most of the oil, leaving about 1 1/2 tablespoons in the bottom of the wok. Reheat, then add the green onions, chilies 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. Heat though and serve.