Step 1

Combine egg and cornflour to form a batter. Season with salt. Stir in beef to coat and set aside for 10 minutes.

Step 2

Heat oil in a wok on high. Cook carrot for 4 minutes, until starting to shrivel and colour. Remove with a slotted spoon, drain on paper towel.

Step 3

Reheat oil. Cook beef in batches for 3-4 minutes, stirring to keep separate, until browned. Remove with a slotted spoon and drain on paper towel. Pour off oil from wok, leaving 1 tablespoon.

Step 4

Reheat wok on high. Add garlic and chilli and stir-fry for 30 seconds. Add beef, carrot and combined tomato sauce, sugar, vinegar and soy sauce and stir to combine. Stir through green onion and serve with steamed rice.