Cut the beef into very thin long strips and dust with a little cornflour.
Make up the batter by placing cornflour in a medium bowl with the salt and five spice powder, make a well in the centre and add the beaten eggs. Mix well to form a smooth, lump free batter than mix in the beef strips and stir well to coat beef.
Get your oil nice and hot to 190 whilst preparing ingredients for sauce.
Using tongs, pick up strips of the beef from the bowl and drop individually into the hot oil, cook in batches for approx 4-5 minutes until golden brown and crispy.
Drain on kitchen paper and keep warm whilst making the sauce.
TIP: You can prepare the beef in advance and keep refrigerated until required, then warm though in the sauce when ready.
In a wok or saute pan heat 1 tbs of vegetable (or groundnut) oil. Add carrot and stir fry for a couple of minutes. Then add the spring onions, garlic, ginger and chillies. Stir fry again for a couple of minutes and add the rest of the ingredients.Once the sauce is quite thick, quickly add the beef and stir well to coat in the sauce. Serve immediately.
Note: Some soy sauces are a lot darker than others, add 1 tbs initially and add a second if necessary after adding the cornflour mixture. The sauce should have an orange hue to it (see photo)