Cut the hip steak into strips (works particularly well if it is a bit frozen!) And serve with light soy sauce (1 tbsp), dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), oyster sauce (1 tbsp), rice wine (1 tbsp) Tablespoon), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) marinate for about 30 minutes. Drain through a kitchen sieve. Catch the marinade and mix it with the clear beef broth (200 ml). Peel the onion, cut in half, cut into wedges and assemble into pieces. Clean / core the chilli pepper, wash and finely dice. Peel and finely dice the ginger and clove of garlic. Clean the broccoli and cut into florets. Use the stalk for other purposes (see my recipe for vegetable and potato soup). Clean and wash the spring onions and cut into fine strips. Clean and wash the snack carrots, halve lengthways and cut diagonally into strips. Put the broccoli florets in boiling salted water (1 teaspoon salt), boil for about 3 - 4 minutes, drain through a kitchen sieve and rinse off with cold water so that the green color stays nice. Heat the wok, heat the sunflowers (1 tbsp) in it, add the steak strips, pan-fry / stir-fry vigorously and slide to the edge of the wok. Now gradually add the vegetables and stir-fry with them. Deglaze / pour in the marinade + stock and let everything simmer gently for approx. 4 - 5 minutes with the lid on.

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

Turn the jasmine rice onto the respective plate in a cup, add the beef with broccoli and serve with chopsticks.