Cut the beef across the grain into slices that are 2mm thick, then cut into bite-size pieces. Combine in a bowl with the garlic, soy sauce, rice wine, sugar and cornflour. Marinate in the fridge for at least 30 minutes. Drain.
To make the sauce, combine all the ingredients.
Heat a wok over high heat, add 3 tablespoons oil and heat until very hot. Cook the beef for 1 1/2 mins until brown. Remove and drain.
Add the carrots to the hot wok and stir-fry for 2 minutes. Add the spring onions and continue to stir-fry for 1 min.
Add the beef and the sauce. Toss to coat the meat and spring onions with the sauce.