Ingredients:
2 eggs
1/4 teaspoon salt
4 tablespoons plain flour
350g/12oz beef rump steak, cut into thin strips
vegetable oil for deep-frying
2 carrots, finely shredded
2 spring onions, thinly shredded
1 garlic clove, finely chopped
3 small fresh red chillies, seeded and thinly sliced
4 tablespoons granulated sugar
3 tablespoons rice vinegar
1 tablespoon light soy sauce
2 tablespoons beef stock
1 teaspoon cornflour
Beat the eggs in a bowl with the salt and flour, adding a little water if necessary to make a batter. Add the beef to the batter, and mix well until coated. • Heat a wok over a high heat, then add the oil and heat until smoking. Add the beef and deep-fry for 5 minutes, stirring to separate the strips. Remove with a slotted spoon, and drain on kitchen paper. Add the carrots to the wok, and deep-fry to about 1-1 1/2 minutes, then remove with a slotted spoon and drain on kitchen paper. Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onions, garlic, chillies and deep-fried carrots, and stir-fry for 1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and bring to the boil. Stir in the cornflour, and simmer for a few minutes to thicken the sauce. Return the beef to the wok, and stir until well coated with the sauce. Serve immediately.
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