Cut beef into thin strips. Combine sherry, 1 teaspoon soy sauce, t teaspoon cornstarch, ginger, garlic, and sugar in a large bowl; stir until smooth. Add beef to sherry mixture; toss to coat. Marinate 10 minutes.Stir broth, water, and remaining 2 teaspoons soy sauce into remaining 1 teaspoon cornstarch in a cup until smooth.Heat the wok over high heat about 1 minute or until hot. Drizzle 1 tablespoon oil into the wok. Pour egg into the wok; tilt to coat bottom. Scramble eggs, breaking into small pieces as it cooks. Remove from the wok; set aside.Add remaining 2 tablespoon oil to the wok. Add carrots; stir fry 1 minute (carrots will be crisp tender). Add beef mixture, onions, and bamboo shoots; stir fry 1 minute. Stir broth mixture until smooth; add to the wok. Stir fry 1 minute or until sauce boils and thickens. Cook 1 minute more. Stir in egg.Spread hoisin sauce on each tortilla. Spoon beef mixture over sauce. Fold bottom of tortilla up over the filling, then fold sides over the filling. Transfer to a serving plate.