Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 3mm thick across the grain. You can also ask the butcher to slice it very thinly for you.
Whisk the eggs and water together in a bowl.
Spread the breadcrumbs out onto a large sheet of aluminium foil and sprinkle with garlic powder, salt and Parmesan cheese. Mix all the crumb ingredients together until well combined.
Dip each piece of beef into the egg mixture then thoroughly coat with crumbs.
Place the coated slices onto a sheet of foil on a baking tray and separate them with baking paper as you dip and coat the beef.
Heat the vegetable oil in a large heavy frypan until shimmering and fry the beef slices until golden brown; about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.