Ingredients
- 4-500 grams Rump Steak, (sliced Chinese style into bite-size pieces)
- 1 tablespoon oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon Chinese wine/dry sherry/port
- 1 teaspoon cornflour, (optional - this will thicken the sauce)
- 2 slices ginger, (about the size of a 20 cent piece)
- 1 clove garlic
- 35 grams oil
- salt & peper
- 400 grams vegetables, mixed, (sliced Chinese style into bite-size pieces)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Marinate the steak with the oyster sauce, soy sauce, pepper and wine and cornflour (if using).
Heat 10gms oil in the
"Closed lid" for 5 minutes on Varoma (TM31)/120° (T5) on 
"Counter-clockwise operation" + Speed 2. When Varoma/120° temperature is reached, add 1 slice of ginger through the hole in the lid. When you can hear it sizzle, add half the steak gradually through the hole in the lid. Cook for 2 minutes with the MC off, remove steak and set aside. (Note that this may not take the full 5 minutes – depending on the size of the steak slices).Repeat with another 10gm of oil, ginger and the remaining steak. Remove steak and set aside.
Add garlic to the
"Closed lid" . Mince 3 seconds speed 7. Scrape down sides.Add 15gm oil to the
"Closed lid" . Set 6 minutes on Varoma (TM31)/120° (T5) on "Counter-clockwise operation" + speed 2 with the MC off. When the oil has reached Varoma/120° temperature and the garlic starts to sizzle, add the hard vegetables (eg carrot) through the hole in the lid.Cook for 1 minute then add other vegetables in order from hard to soft. If cooking a variety of vegetables, allow 1 minute in between to allow the harder vegetables to soften. Use the spatula to ensure veggies are incorporated.
When vegetables are softened but still crunchy, add the steak through the whole in the lid. Continue to mix on Varoma (TM31)/120°(T5) temperature on
"Counter-clockwise operation" + speed 2 until combined. Use the spatula to assist, if necessary. You can add additional seasoning if required, before removing from the bowl.
Tip
If you want to reduce the amount of oil you can do so - but ensure that the bottom of the bowl has a layer of oil. Otherwise, you won't get the 'sizzle' that comes with a stir-fry.
You can add sliced onion to the ginger sizzle but increase the cooking time to allow the onion to sweeten and soften.
If adding veggies, leave some of the water on after washing as this will help to create a sauce.
If adding sliced chili add at the very end so that people who dont like chili can pick it out and the heat won't have intensified. But if you want more heat add it when you stir fry the veggies. This will intensify the heat.
Equally as delicious with chicken!
TAKE A SLICE OF RUMP – 3 dishes for a family
With 500gm rump steak you can make a Chinese meal for 4-6 people. Make the meatballs first - set aside; then the Chinese Steamed Beef & Egg omelette while steaming the rice in the steaming basket- set aside and keep warm; meatball soup; then the Chinese Stir Fry Beef & Veg. All recipes are on recipecommunity. Time – 1 hour (includes prep time)
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Easy to make recipe and a delicious flavor that reminds me of Chinese takeaway. Even enjoyed by my husband who doesn't usually like stir fry. Thank you.
Very impressed; the beef was tender and so tasty, minus the mess of a stir fry. Easy meal. Thanks Liz!
Made this last night. My husband and two grandchildren gobbled it up. Very enjoyable and easy, followed the recipe to a T.
Nice dish.
Love this
Thanks everyone for your positive comments and feedback. I have amended the recipe to include a chilli and onion option.201354081h comments are also really good. When my children were younger I always added sliced ginger so that it could easily be picked out of the dish. That's the reason I haven't minced it for this recipe. But feel free to do this and add to the marinade if it's to your taste.
Liz Chin-Seet
Thermomix Consultant
This is a great easy recipe, thanks! Husband and 14 year old (both fussy eaters) loved it
Didn't know a stirfry could be so good in the thermie. Tenderised the meat for about 6 hours first. Chinese style using bicarb. Delish.
This is the first stir fry that I have made in the Thermomix and it was surprisingly very good. Yum!
This was a lovely Beef & Vegie stir-fry. It was easy to make and given the fact that stir-fries are best made in a wok, this was still a very nice tasting meal. Thank you @Liz Chin-Seet
Like @PrincessClark I added a fresh chilli as I like my stir-fries a little spicey.
I did do things a little different to Liz Chin-Seet when preparing the dish. Instead of following steps 1-4 singularly:
I chopped an onion, chilli, garlic and ginger for 3 seconds on speed 7. I scraped down the bowl and set the mixture aside in an other container.Step 1: I heated 10gms of oil in TM bowl for 5 minutes on Varoma on Reverse at Speed 2. When the Varoma temperature was reached I added a third of the onion, chilli, garlic and ginger mix and when I could hear it sizzle I added half the steak. I cooked for 2 minutes set it aside. Step 2: Add 10gm of oil in TM bowl for 5 minutes on Varoma on Reverse at Speed 2. Again when I heard the sizzle I added the next 1/3 onion, chilli, garlic and ginger mix, when it sizzled I added the last of the steak mix. I cooked it for 2 minutes set it aside.
Step 3: Add 15gm of oil in TM bowl for 6 minutes on Varoma on Reverse at Speed 2. When I heard the sizzle I added the last of the onion, chilli, garlic and ginger mix, when I heard the sizzle I added my carrots, water chestnuts, capsicum, celery, broccoli, and bamboo shoots. I did wait a minute between carrots and water chestnuts and another minute between water chestnuts and capsicum. After that I added the rest of the vegies and cooked for further 2 minutes.
When I poured it into my Thermo server I noticed there was still a bit of liquid in the dish. So I cooked for a further 2 minutes on Varoma temperature on Reverse at Speed 2. When I looked at it after the 2 minutes I noticed it had that lovely glossy look so I decanted it into the Thermo Bowl. Next time I make it. I'm going to add the ginger, garlic and chilli to the marinade.
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