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| 4 | eggs |
| 1/2 Teelöffel | salt |
| 100 Gramm | (4 oz) cornflour |
| 450 Gramm | (1 lb) topside of beef, cut into very thin strips |
| 600 Milliliter | vegetable oil |
| 3 mittel | Carrots, scraped and cut into julienne strips |
| 2 | Spring onions, cut into 2.5 cm sections |
| 2 | Chillies, shredded |
| 3 | cloves garlic crushed |
| 6 Teelöffel | sugar |
| 2 Esslöffel | soy sauce |
| 4 Esslöffel | wine vinegar |
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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.
Tnt: Imran C.
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