Szechuan Crispy Beef

• 4 whole Eggs
• 1/2 teaspoons Salt
• 1/2 cups Cornflour
• 1 pound Top Round Cut Into Strips
• 4 Tablespoons Vegetable Oil
• 1 whole Carrot, Shredded
• 2 whole Green Onions, Cut Into 1 Inch Lengths
• 2 whole Cayenne Chiles, Shredded
• 3 cloves Garlic, Crushed
• 2 Tablespoons Sugar
• 2 Tablespoons Soy Sauce
• 4 Tablespoons Wine Vinegar

1. Mix together the eggs, salt and cornflour and toss the beef in this mixture until well coated.
2. Heat the oil in a wok to 350 degrees (F), and stir-fry the beef for 1 1/2 minutes.
3. Remove and drain on paper towels.
4. Reheat the oil and deep-fry the carrots for 30 seconds.
5. Remove and drain on paper towels.
6. Pour off most of the oil, leaving about 1 1/2 tablespoons in the bottom of the wok.
7. Reheat, then add the green onions, chilies and garlic.
8. Stir-fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar.
9. Return the meat and carrots to the sauce.
10. Heat though and serve.

eggs, salt, cornflour, vegetable oil, carrot, green onions, cayenne chiles, garlic, sugar, soy sauce, vinegar

Taken from tastykitchen.com/recipes/main-courses/szechuan-crispy-beef/ (may not work)