Beef Steak with Green Vegetables in Wok

Wash the beef steak, pat dry with kitchen paper, cut first into slices and then into strips. The meat strips with dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) Mix and let marinate for about 20 minutes. In the meantime, prepare the vegetables. Clean the broccoli and cut into small florets. Clean / remove the threads from the snow peas, wash and cut in half at an angle. Clean and wash the peppers and cut into small diamonds. Clean and wash the spring onions and cut into pieces approx. 1 cm long. Peel and quarter the onion and cut into thin strips. Peel and finely dice the garlic clove and ginger. Clean, wash and cut the chilli pepper into small cubes. Heat the peanut oil (1 tbsp) in the wok, add the meat strips, fry vigorously / stir-fry and slice along the edge of the wok. Now add the vegetables one after the other (onion strips + garlic clove cubes + ginger cubes + chilli pepper cubes, broccoli florets, sugar peas halves + paprika diamonds + spring onion pieces) and fry / stir-fry. Deglaze / pour in the beef broth + liquid from marinating. Simmer / cook with the lid on for approx. 7 - 8 minutes. Roast the sesame (2 tbsp) in a pan without fat and remove. Remove the lid and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and oyster sauce (1 tbsp). Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water. Arrange the beef steak with green vegetables in a wok on a plate, sprinkle with roasted sesame seeds and serve.