Slice your rump or sirloin steak into very thin strips, aiming for uniform thickness for even cooking. Marinate the beef in soy sauce, minced garlic, and ginger for up to 2 hours in the fridge, or 30 minutes at room temperature.

In a large bowl, combine the marinated beef with 2 tablespoons of cornflour. Coat each piece thoroughly, then add beaten eggs.

Dredge the coated beef strips in the remaining cornflour for an even layer, shaking off any excess.

Whisk together sweet chilli sauce, honey, ketchup, and rice vinegar in a separate bowl.

Heat vegetable oil over medium-high heat until it reaches around 180°C (356°F). Check by dropping a small piece of coated beef into the oil.

Carefully add the beef strips in small batches, frying for 2-4 minutes until golden brown and crispy. Drain on a wire rack.

In the same pan, sauté sliced onion and carrots in remaining oil for about 3 minutes, then add red chilli for an additional minute.

Return the fried beef to the pan, pour in the sauce, and toss for 2-3 minutes on low heat until well coated and slightly thickened.

Serve the Crispy Chilli Beef hot, over steamed rice or noodles.