In a large non-stick wok or saucepan, dry fry the beef, ginger and garlic together until browned. Add the carrot and cook for a further 1-2 minutes. Meanwhile, blend together the sherry, soy sauce and cornflour. Add the spring onions, pak choi, bamboo shoots and water chestnuts and cook for 1-2 minutes. Add the sauce to the pan and continue cooking for a further minute. Serve with egg noodles, additional stirfried vegetables and prawn crackers. Suitable stirfry cuts: sirloin, rump, topside and flashfry steaks.