Mix together the eggs, salt, and corn flour and toss the beef in this
until well coated. Heat the oil in a wok to 350 F, or until a cube of
bread browns in 30 seconds, 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 1-1/2 minutes. Remove and
drain on paper towels.
Pour off most of the oil, leaving about 1-1/2 tb in the bottom of the
wok. Reheat, then add the green onions, chilies, and garlic. Stir-fry
together for about 3 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.
