Crispy Shredded Beef

12 oz. beef steak, such as sirloin
cut across the grain into thin strips
 

For the batter, combine:

2 eggs
1/4 t. salt
5 T. flour

Add a little water if it's too thick, batter should be the consistency of heavy cream.
Add beef and stir until meat is well coated.

For the skillet (keep in separate piles):

2 carrots, cut into thin strips
2 scallions (or green onion), cut into thin strips
1 garlic clove, finely chopped (or 1/4 t. powdered garlic)
2 - 3 small, fresh chiles (choose your heat), seeded and thinly sliced (or equivalent dried)

For the sauce combine in small pitcher or cup:

4 T. sugar
3 T. rice vinegar
1 t. soy sauce
3 T. water
1 t. cornstarch

Cooked white rice

Heat vegetable oil in skillet or wok until hot. Add beef strips and fry 4 - 5 minutes, stirring to separate the shreds and cook all sides until brown. Remove with slotted spoon to paper towels to drain. Add carrots to oil and fry 1 - 1 1/2 minutes, remove with slotted spoon to join beef in separate pile. Pour off excess oil. Add scallions, garlic, chiles and return carrots to skillet/wok and stir fry 1 minute. Add the sauce, cook and stir until sauce is no longer cloudy. Add beef, stir to coat. Serve with rice with soy sauce available for garnish.