Chinese-Style Beef Stir Fry with Rice (Thermomix)
If you love quick, flavorful meals with tender beef, crisp vegetables, and savory sauce, this Chinese-Style Beef Stir Fry with Rice made in the Thermomix is perfect for you. It’s faster than takeout, packed with bold flavors, and comes together beautifully using your Thermomix for both rice and sauce preparation.
This recipe gives you tender marinated beef, glossy stir fry sauce, fluffy rice, and vibrant vegetables—all in one satisfying meal.
Why You’ll Love This Recipe
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Better-than-takeout flavor
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Quick weeknight dinner
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Balanced meal with protein, veggies, and rice
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Easy Thermomix steps
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Customizable ingredients
Ingredients
For the Rice:
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250 g jasmine rice
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1000 g water
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1 teaspoon salt
For the Beef Marinade:
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400 g beef strips (sirloin or rump, thinly sliced)
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1 tablespoon soy sauce
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1 teaspoon cornstarch
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1 teaspoon sesame oil
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½ teaspoon sugar
For the Stir Fry:
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2 cloves garlic
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1 small piece fresh ginger (2 cm)
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1 tablespoon oil
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1 red bell pepper, sliced
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1 carrot, julienned
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1 cup broccoli florets
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 teaspoon cornstarch mixed with 2 tablespoons water
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½ teaspoon black pepper
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1 teaspoon sesame oil (for finishing)
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Spring onions for garnish
Step-by-Step Thermomix Instructions
1️⃣ Cook the Rice
Add water and salt to the Thermomix bowl. Insert simmering basket with rinsed jasmine rice.
Cook 18–20 minutes / Varoma / Speed 4.
Remove rice and keep warm. Empty and dry the bowl.
2️⃣ Marinate the Beef
In a bowl, mix beef strips with soy sauce, cornstarch, sesame oil, and sugar.
Let marinate for at least 15–20 minutes.
3️⃣ Chop Aromatics
Add garlic and ginger to the Thermomix bowl.
Chop 5 seconds / Speed 7.
Scrape down sides.
Add oil and sauté 3 minutes / 120°C / Speed 1 (or Varoma temp for TM31).
4️⃣ Cook the Beef
Add marinated beef.
Cook 5–6 minutes / 120°C / Reverse / Soft Speed without the measuring cup to allow evaporation.
Remove beef and set aside (it will finish cooking later).
5️⃣ Cook the Vegetables
Add bell pepper, carrot, and broccoli.
Cook 5 minutes / 120°C / Reverse / Soft Speed.
Vegetables should be tender but still crisp.
6️⃣ Make the Sauce
Return beef to the bowl.
Add soy sauce, oyster sauce, pepper, and cornstarch slurry.
Cook 2–3 minutes / 100°C / Reverse / Soft Speed until sauce thickens.
Drizzle with sesame oil.
To Serve
Spoon fluffy rice into bowls.
Top with beef stir fry and sauce.
Garnish with sliced spring onions and sesame seeds.
Tips for Perfect Stir Fry
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Slice beef thinly against the grain for tenderness.
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Don’t overcook beef—it should remain juicy.
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Use high heat (120°C/Varoma) for authentic stir fry texture.
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Add chili flakes or fresh chili if you like spice.
Delicious Variations
Spicy Szechuan Style
Add chili paste and a dash of rice vinegar.
Honey Garlic Version
Add 1 tablespoon honey to the sauce.
Low-Carb Option
Serve over cauliflower rice.
Chicken or Shrimp Substitute
Replace beef with thinly sliced chicken breast or peeled shrimp.
Storage
Refrigerate leftovers for up to 3 days in an airtight container.
Reheat gently in a pan or microwave.
Final Thoughts
This Chinese-Style Beef Stir Fry with Rice made in the Thermomix delivers restaurant-quality flavor in your own kitchen. Tender beef, crisp vegetables, glossy savory sauce, and fluffy rice make it a balanced, satisfying meal the whole family will love.