1
Combine rice and water in a large microwave-safe pot or casserole. Cover and microwave at high 10 minutes, then medium 10 minutes.
2
Slice partially frozen steak across the grain into narrow strips.
3
Place cornstarch in a large mixing bowl. Add water gradually while you are whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat.
4
Pour 1 inch of oil into wok, heat to boiling hot, but not smoking. Add a quarter of the beef to the oil at a time. Separate with a fork and cook, stirring frequently, until crispy. Remove, drain on parchment and set aside. (This much can be done in advance.)
5
Shred carrots. Chop green onions and grate fresh ginger.
6
Put oil in wok. Add carrots, onion, ginger and garlic in that order. Stir briefly over high heat.
7
Combine soy sauce, wine, vinegar, sesame oil, sugar and chili flakes. Add to vegetable mixture and bring to a boil.
8
Add beef, mix well. Serve over rice.
