Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Eggs 2 Chilies; shredded
1/2 ts -salt 3 Garlic cloves; crushed
4 oz Cornflour 6 ts Sugar
1 lb Top beef; cut into 2 tb Soy sauce
Strips 4 tb Wine vinegar
2 Green onions; cut into 1 in.

Mix together the eggs, salt and cornflour and toss the beef in this
until well coated. Heat the oil in a wok to 350 degrees, 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 tbsp. in the
bottom of the work. 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.

From: The Encyclopedia of Regional Chinese Cooking, Recipes by
Kenneth Lo. This recipe is from the Szechuan region of Western China.

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