Cut the hip steak into strips and sprinkle with dark soy sauce (1 tbsp), light soy sauce (1 tbsp), sweet soy sauce (1 tbsp), rice wine (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the Marinate the mill (2 big pinches) for about 30 minutes. Peel the onion, cut in half, cut into slices and pull apart in strips. Clean and wash the peppers and cut into strips. Drain the meat strips through a kitchen sieve, collect the marinade and mix with the clear broth with beef. Heat the wok, add sunflower oil (1 tbsp), stir-fry the meat strips in it and slide them to the edge of the wok. Add the vegetables (onion strips and paprika strips) and fry / stir-fry. Deglaze / pour on the clear broth with beef and the marinade. Let everything simmer for about 6 - 8 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Bring the basmati rice (75 g) to the boil in salted water (175 ml / ½ teaspoon salt), stir well and cook with the lid on the lowest setting for approx. 20 minutes.

Use a cup to topple basmati rice onto each plate. Add the paprika strips and serve with chopsticks.