Dissolve sugar in Lee Kum Kee White Vinegar in a medium sized bowl. Add in carrots and onions and leave to soak for 30 mins. Drain and set aside.
In another bowl, marinate beef fillet with Lee Kum Kee Panda Brand Oyster Sauce. In a pan, heat up Lee Kum Kee Chiu Chow Chilli Oil and put in beef. Stir-fry until cooked. Toss in carrots and onions and continue to stir-fry for 2 mins.
Stir in sauce mix and heat through. Dish out and serve with steamed rice.