300 g (10 oz) frying steak, thinly sliced into strips
2 carrots, peeled and shredded
1 bunch of spring onions, shredded
100 g (3 1/2 oz) sugar snap peas, halved
1 red chilli, sliced
2 tablespoons caster sugar
4 tablespoons rice vinegar
4 tablespoons sweet chilli sauce
1 tablespoon light soy sauce
Fill a deep, heavy-based saucepan a quarter full with vegetable oil and heat to 180–190°C (350–375°F), or until a cube of bread browns in 30 seconds. Meanwhile, beat together the eggs and cornflour thoroughly in a bowl. Add the beef strips and toss to coat.
Deep-fry the beef strips in 2 batches, lowering them into the oil with a slotted spoon and cooking for 10 seconds before stirring to prevent the strips from sticking together. Continue to cook for 5 minutes until golden and crisp. Remove with the slotted spoon and drain on kitchen paper.
Heat 1 tablespoon oil in a large wok or heavy-based frying pan over a high heat and stir-fry the carrots, spring onions, sugar snap peas and chilli for 2–3 minutes until softened. Add the sugar, rice vinegar and sweet chilli and soy sauces, mix well and cook for 1 minute. Add the beef to the pan and toss well, then serve immediately.