Wash the steak hips, pat dry with kitchen paper and cut into strips. Peanut oil (2 tbsp) in the hot wok, heat, add the beef strips and fry vigorously / stir-fry. Take with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and from the wok. Drain the corn on the cob and cut in half lengthways and crossways. Clean and wash the peppers and cut into small diamonds. Peel the onions, cut in half, cut into wedges and assemble them apart. Peel and finely dice the garlic clove and ginger. Clean / core the chilli pepper, wash and cut into fine cubes. Pour peanut oil (2 tbsp) into the wok, heat it and stir-fry the vegetables (onion wedges + ginger cubes + garlic clove cubes + chilli pepper cubes, split corn cobs and bell peppers) in it. Season with sweet soy sauce (2 tbsp), oyster sauce (1 tbsp), sweet chilli sauce (6 tbsp), sambal oelek (1 tsp) and fish sauce (1 tsp) and deglaze / pour on with the clear broth (200 ml). Add the seared beef and let everything simmer / boil for about 8-10 minutes and finally thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.