Mix beef and eggs together in a bowl.
Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef.
In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside.
Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking.
Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok.
Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes).
Add in the soy sauce mixture; bring to a boil.
Add in the cooked beef strips; mix to combine until coated and heated through.
Serve over cooked hot rice.