Cut steak across the grain into slices about 2 inches long and 1/4-inch wide. Stack the slices and cut lengthwise into 1/4-inch strips.
Combine soy sauce, sesame oil, honey, and sherry in a bowl. Add beef strips. Stir. Marinate at room temperature for 15 minutes.
Heat a nonstick wok over high heat. Add the beef and marinade; cook and stir until beef is slightly browned, about 2 minutes.
Divide rice into 4 individual serving bowls. Divide beef mixture over rice. Keep warm.
Heat oil in the same wok over medium-high heat. Add carrot, bean sprouts, daikon, salt, black pepper, and cayenne pepper. Cook and stir until slightly tender, about 1 minute. Add spinach. Cook until wilted, about 1 minute. Divide vegetable mixture over the beef and rice.