Place corn starch in a large bowl
Add water gradually while whisking
Beat eggs into corn starch mixture
Toss in beef and stir to coat.
Pour 1 inch of oil into wok, heat until boiling hot, but not smoking
Add a quarter of the beef to the oil.
Separate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
Repeat until all the beef is cooked.
Drain off all oil except for about 1 table spoon and add carrots, onion, ginger, and garlic in that order.
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