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Heat oil in a pot over medium heat. Then saute garlic and onion until slightly tender. Add the chunk of beef and sear the meat in hot oil on all sides, about 5-7 minutes total.
Add the rest of the ingredients except for the carrots, cornstarch and spring onions and bring to a simmer, cover pot with lid and turn the heat to low. Let it cook for 40-50 minutes or until the meat is fork tender. You may need to add some water if beef is not yet tender at this point.
Stir in the carrots and cornstarch mixture and boil the sauce for about 5 minutes or until reduced and becomes thick.
Serve on top of steamy rice bowls and garnish with some chopped spring onions.