Wash the beef, pat dry with kitchen paper, first cut into slices and then into strips. Marinate the beef strips with hoisin sauce (1 tbsp), sweet soy sauce (1 tbsp), sherry (1 tbsp), coarse sea salt from the mill (2 big pinches) and tapioca starch (1 teaspoon) for about 30 minutes. In the meantime, clean / prepare the vegetables. Clean and wash the peppers and cut into fine strips. Peel the onion, first cut it into slices and then assemble them into strips. Clean and wash the spring onions, cut the green part diagonally into rings, halve the white part lengthways and also cut diagonally into strips / rings. Peel and finely dice the ginger and clove of garlic. Heat the wok, add peanut oil (2 tbsp) and heat. Add the marinated beef strips, fry vigorously / stir-fry and push everything to the edge of the wok. Now add the vegetables one after the other (diced ginger + diced garlic cloves, onion wedges and strips of paprika + spring onion rings) and sauté / stir-fry. Deglaze / pour in the clear beef broth (200 ml) and add hoisin sauce (1 tbsp), sweet soy sauce (1 tbsp), sherry (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill ( 4 big pinches). Let everything simmer / cook for another 5 - 6 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water and remove the wok from the stove.