Cut the beef into thin strips (approx. 4 - 5 cm long) against the fibers. Mix with the spices (1 tablespoon of sweet soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of rice wine and 4 big pinches of coarse sea salt from the mill) and leave to marinate for about 20 minutes. Wash the sprouts and drain well. Clean and wash the red peppers and cut into small diamonds. Clean / remove the threads of the sugar snap peas, wash and cut in half at an angle. Snack Peel the carrots, cut into pieces (approx. 3 - 4 cm long), then into slices and finally into thin sticks. Peel the onion, cut in half and cut into small pieces / assemble apart. Heat the wok, add / heat the sunflower oil (2 tbsp), stir the beef strips vigorously in it and slide them to the edge of the wok. Add the vegetables (onion wedges, carrot sticks, peppers + snow peas and sprouts) and fry / stir-fry. Deglaze / pour in the clear broth (400 ml) and season with the remaining marinade, sweet soy sauce (1 tbsp), light soy sauce (1 tbsp) and chili oil (½ teaspoon) Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.