Cut the meat into thin long strips (for tips, see text above). Place them in the bowl and add sesame oil, caster sugar and 2 tbsp of soy sauce. Mix and set aside to marinade.
In a separate small bowl, make your sauce. Mix tomato ketchup, honey, rice vinegar, dark soy sauce and brown sugar. Set aside for later.
Julienne your carrots and half of the red pepper. Crush and finely chop garlic and ginger, and cut your chilli into rounds.
Put the rice on to boil following instructions on the packet. Crack a small egg into your beef and mix to coat. In a large mixing bowl, put the cornflour and season with some salt and pepper. Then add the marinated beef and mix with your hands until all the beef strips are fully coated and no longer stuck together. Shake off any excess cornflour and place the coated beef strips of a clean plate.
Heat 120ml of odourless oil in a small pan or a wok. Once hot add 1/3 of your beef and fry for 3 minutes. Transfer cooked beef on a paper towel-lined plate. Repeat with the rest of the beef. You can use a large pan or wok, but you will need to add a lot more oil for the beef to submerge in oil. It is important, however not to overcrowd the pan if you want your beef crispy.
Heat a tbsp of oil (taken from the beef pan) in a separate large frying pan or wok. Add carrots, pepper, ginger, garlic and chilli and fry on high heat for 30 seconds. Tip in the sauce you prepared earlier and bring to a boil. Boil vigorously for a minute, then add the crispy beef and toss just enough to coat.
Serve on a bed of white rice. Sprinkle some sesame seeds and sliced spring onion on top.