Clean the steak (remove the tendons if necessary), wash, pat dry with kitchen paper, cut first into slices and then into strips. Marinate the beef strips with oyster sauce (1 tablespoon), dark soy sauce (1 tablespoon), sweet soy sauce (1 tablespoon) and sherry (1 tablespoon) for about 2 - 3 hours. Clean and wash baby spinach, drain well, blanch in salted water (1 teaspoon of salt) for about 1 minute, drain through a kitchen sieve and rinse in cold water. Clean / brush the mushrooms and remove the stems. Peel and finely dice the garlic cloves and ginger. Clean / wash the core of the chilli pepper and dice finely. Heat sunflower oil (2 tbsp) in the wok, add the beef strips, fry vigorously / stir-fry and slide to the edge of the wok. Add the vegetables one after the other (garlic clove cubes + ginger cubes + chilli pepper cubes, mushrooms and spinach) and sauté / stir-fry. Deglaze / pour in the beef stock and the remaining marinade and simmer for 5 - 6 minutes. Season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), mild curry powder (½ teaspoon) and sweet soy sauce (1 tbsp).

Peel the triplets, cook them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain them through a kitchen sieve. Serve:

Serve the beef, spinach and mushroom wok with triplets, each garnished with a small vine tomato.