Cut the steak hip into 0.5 cm thin slices. Whisk 1 teaspoon cornstarch with 1 tablespoon soy sauce light, 1 tablespoon soy sauce dark and 1 tablespoon oil. Mix the beef strips with it and let them steep in the refrigerator for 30 minutes.
In the meantime, wash and clean the broccoli and cut into small florets. If you like, you can also use the stems and cut them into 0.5 cm thin slices. Clean the mushrooms and cut in halves or quarters depending on the size. Clean the onions and, depending on the size, cut them into eighths or even smaller, so that pieces are about 0.5 cm wide. Then separate the individual layers of the onion, so you have narrow strips consisting of one layer of onion. Cut the chilli pepper into thin rings.
Mix the beef stock with the sherry, 4 tablespoons light soy sauce, 1 tablespoon dark soy sauce, lemon juice and 3 teaspoons cornstarch and set aside.
Heat 2 tablespoons of oil in a wok and let the cashews brown lightly while stirring constantly, remove and set aside.
Fry the beef strips in portions for approx. 2 - 3 minutes while stirring continuously and add to the kernels.
Pour the remaining oil into the wok, then stir-fry the broccoli stalks (if used) for 2 minutes. Add the broccoli florets and fry for another 2 minutes. Then add the onions and after a minute add the mushrooms. Fry everything together for another 3 - 5 minutes, stirring, until everything has the desired color. Then add the chilli pepper, pour on the seasoning sauce and bring to the boil.
If you don`t like it spicy, you can leave out the chilli pepper, if you like it spicier, take more. Add the meat with the kernels and simmer for another 2 minutes. Season with salt and pepper and season to taste. If necessary, thicken again a little.
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