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Place cornstarch in a large bowl.
Add water gradually while whisking.
Beat eggs into cornstarch 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.
Seperate 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 tablespoons and add carrots, onion, ginger, and garlic in that order.
Stir fry briefly over high heat.
Combine last 5 ingredients and add to vegetable mixture.
Bring to a boil and then add beef.
Heat thorough and serve immediately.