Combine the eggs, a little salt, and cornflour, then coat the beef strips.

Heat the oil to 180°C–200°C in a deep wok or deep, solid pan. If you don't have a thermometer, drop in a small cube of bread; it should sizzle instantly and bob to the top when ready. Carefully add the beef strips to the wok one by one to prevent clumping. Let them sit undisturbed for about 10 seconds to set the coating, then stir gently to separate the pieces. Fry for 6–7 minutes until deep brown and crispy. Fry in batches if necessary, so the temperature doesn't drop. Never fill your wok or pan more than 1/4 full with oil to avoid boil-overs. Remove the beef with a slotted spoon and drain on kitchen paper.

Safely, carefully pour all but a little of the hot oil into a heatproof mug or container to cool; never pour oil down the sink, as it causes blockages. Once cooled, dispose of it in your general waste bin.

Leave about a tablespoon of the oil in the wok, and turn the heat to high and stir-fry the spring onion, garlic, chilli, and carrot, cooking for 2-3 minutes, keeping it moving all the time. Stir in the sugar, rice vinegar, sweet chilli sauce, and light soy sauce, mixing well to create a glossy glaze.

Finally, add the fried beef and toss together. Serve with the rice, heated according to the packet instructions. Garnish with a few slices of chillies and serve while hot.