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Slice beef against the grain into thin matchsticks, about ¼-inch thick. In a large bowl combine sliced beef, soy sauce, Shaoxing wine, sesame oil, egg white and white pepper. Marinate for 15 minutes.
In a small bowl, combine soy sauce, dark soy sauce, rice vinegar, ketchup, honey, crushed red pepper and cornstarch and stir until smooth.
Dredge marinated beef in 1 cup cornstarch until well coated. Shake off any excess floury bits.
Heat oil in a wok or pan to 375°F. Fry beef in small batches for 3-4 minutes, until golden and crispy. Remove and strain.
In a wok, heat 1 tbsp oil. Sauté garlic for 30 seconds until fragrant. Pour in sauce, let it boil and thicken for about 1 minute on medium high heat. Add sliced carrot, stir-fry 1 minute.
Add fried beef, toss quickly to coat evenly on medium heat. Serve with rice or noodles and enjoy!