Crispy shredded beef
Beat the eggs in a bowl with the salt and flour, adding a little water if necessary to make a batter.
Add the beef to the batter, and mix well until coated.
Heat a wok over a high heat, then add the oil and heat until smoking. Add the beef and deep-fry for 5 minutes, stirring to separate the strips. Remove with a slotted spoon, and drain on kitchen paper.
Add the carrots to the wok, and deep-fry to about 1–1 1⁄2 minutes, then remove with a slotted spoon and drain on kitchen paper.
Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onions, garlic, chillies and deep-fried carrots, and stir-fry for 1 minute. Add the sugar, vinegar, soy sauce and stock to the wok, and bring to the boil. Stir in the cornflour, and simmer for a few minutes to thicken the sauce.
Return the beef to the wok, and stir until well coated with the sauce. Serve immediately.