Clean / strip the beef, wash, pat dry with kitchen paper, cut into slices and then into strips. Mix the beef strips with soy sauce (1 tbsp), sherry (1 tbsp), sesame oil (2 teaspoons) and tapioca starch (2 teaspoons) and leave to marinate for about ½ hour. Heat the peanut oil (3 tbsp) in the wok, add the marinated beef strips and fry / stir-fry for approx. 5 - 6 minutes and remove. Peel and quarter the onion and cut into wedges / assemble apart. Peel the carrot with the peeler, cut into 3 parts (approx. 6 - 7 cm long), then cut the carrot pieces lengthways into slices and finally into thin sticks. Clean and wash the peppers, cut in half crosswise and cut into thin strips. Put the peanut oil (1 tbsp) in the wok, heat it, add the vegetables (onion wedges, carrot sticks and pepper strips) and fry for 3 - 4 minutes / stir the pan and take it out again, put the oyster sauce (6 tbsp) in the wok and bring to a simmer. Now add the fried beef strips and the fried vegetables. Season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), stir-fry briefly and slide the wok off the plate.