Slice the steaks thinly and toss in the cornflour. Season with salt and pepper.
Chop the garlic and ginger, and thinly slice the spring onions and carrot, into very thin batons.
Crumble the 1/4 stock cube in 2 tablespoons of boiling water, and mix with the black treacle/molasses.
Heat the oil in a wok or heavy-based pan until very hot, and stir-fry the beef, until crispy on the outside. Remove, and drain on a kitchen towel, then place into a serving dish.
Meanwhile, stir-fry the garlic, ginger, spring onions for 2-3 minutes, until soft. Add in the stock/treacle mixture, and the rice wine. Stir well and pour over the crispy beef and mix well.