Clean the steak (remove the tendons if necessary), wash, pat dry with kitchen paper, cut first into slices and then into strips. Marinate the steak hip strips with oyster sauce (1 tablespoon), light soy sauce (1 tablespoon), dark soy sauce (1 tablespoon), sweet soy sauce (1 tablespoon), rice wine (1 tablespoon) and corn starch (1 tablespoon) for about 2 hours. Tip: possibly marinate overnight! Clean / brush the mushrooms and remove the stems. Clean and wash baby spinach, drain well, blanch in salted water (1 teaspoon salt) for about 1 minute, drain through a kitchen sieve and rinse in cold water. Peel and finely dice the garlic clove and ginger. Clean / wash the core of the red chilli and dice finely. Halve everything (diced garlic cloves, diced ginger and diced chili peppers). Put the steak hip strips in a kitchen sieve and collect the marinade. Heat the wok, add the peanut oil (1 tbsp), heat, add the mushrooms, fry / stir-fry and deglaze with the marinade (2 tbsp) and water (2 tbsp). Let everything boil down a little, remove the mushrooms and keep them warm in the oven at 50 ° C until serving. Put half of the garlic clove cubes with half of the ginger cubes and chilli pepper cubes in the wok, sauté / stir fry briefly, add the prepared baby spinach with water (4 tbsp), marinade (2 tbsp) and fry / stir fry for about 1 minute . Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), remove and keep warm in the oven at 50 ° C until serving.