Wash the steak hips, pat dry with kitchen paper, first cut into slices and then into strips. Clean and wash the peppers (red, yellow and green) and cut into fine strips. Peel and quarter the onion, cut into slices and pull apart in strips. Heat the wok, add / heat up sunflower oil (2 tbsp), fry the steak hip strips vigorously / stir-fry and slide them to the edge of the wok. Add the onion strips / stir-fry and finally add the paprika strips / stir-fry. With hoisin sauce (2 + 1 tbsp), oyster sauce (1 tbsp), sweet soy sauce (1 tbsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and chicken broth (1 tsp / alternative 1 teaspoon glutamate) and deglaze / pour in the clear broth (200 ml). Let everything simmer / boil for about 7 - 8 minutes and finally thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.