Easy Chinese beef and tomato
Chinese beef and tomato is a classic stir-fry main course featuring tender rump steak in a rich tomato and Shaoxing wine sauce. The Thermomix TM7 makes it easy: the built-in scale weighs the marinade precisely, while precise heating keeps the sauce silky without burning. Onions and tomatoes cook to a glossy finish, delivering authentic takeaway flavour at home in minutes.
About this recipe
Chinese beef and tomato Thermomix TM7 brings a beloved Cantonese takeaway classic straight into your kitchen. If you have been searching for recipes that deliver tender beef in a glossy tomato sauce without juggling a screaming-hot wok, this quick weeknight dinner is the answer. The secret lies in the marinade: bicarbonate of soda softens the rump steak slices, cornflour locks in moisture, and Shaoxing wine adds that unmistakable Chinese depth. In the all-in-one kitchen machine, the sauce builds layer by layer — tomato paste, onion and seasonings blending into a silky, umami-rich coating that clings to every slice. Precise heating means the tomato base never scorches, a common problem on the hob, and the built-in scale takes the guesswork out of the marinade ratios. Serve it over steamed rice for a family main course that tastes like it came from your local restaurant, ready faster than delivery and with only one bowl to wash.
Preparation tips
- Slice the rump steak against the grain as thinly as possible before marinating; thinner slices absorb the bicarbonate of soda and cornflour faster, giving that signature melting texture found in Chinese restaurants.
- Let the marinated beef rest while you prepare the onion and tomato sauce base in the mixing bowl — this resting time is what makes the Shaoxing wine marinade truly tenderise the meat.
- For the most authentic flavour, add a few dashes of sesame oil only at the very end of cooking; its nutty aroma disappears if it is heated too long, so finish the sauce with it just before serving over steamed rice.
Recipe variations
- For a gluten-free version, replace the Shaoxing wine with dry sherry or rice vinegar sweetened with a little sugar, and swap the cornflour coating for arrowroot — the sauce stays glossy and the beef equally tender.
- For a seasonal variation, replace half the tomatoes with roasted red peppers in summer or chunked courgette in winter; a handful of sugar snap peas adds colour and crunch, turning this classic into a fuller one-bowl meal.
Why this recipe works
Achieving the perfect balance of tender beef and rich, savoury tomato sauce can often feel elusive. With the Thermomix TM7, however, you can eliminate the guesswork and guarantee flawless results every time. The appliance’s precision temperature control ensures your meat is exactly how you like it, whilst the constant stirring creates a velvety consistency that is difficult to replicate manually. Treat your family to a restaurant-standard international dish, knowing that every element has been cooked to absolute perfection without you needing to stress over the hob.
Thermomix TM7 Benefits
- Weighing accuracy - The integrated scale of the TM7 weighs the cornflour and bicarbonate of soda marinade to the gram for consistent tenderness. [Weighing]. [Built-in Scale]
- Fine chopping - The Thermomix chops the onion uniformly in seconds, releasing its sweetness evenly into the tomato sauce. [Chopping]. [Multi-Function]
- Precise heating - The TM7 heats the tomato paste and Shaoxing wine sauce gently, preventing scorching and ensuring a glossy finish. [Heating]. [Precision Control]
- Gentle mixing - The Thermomix mixes the beef slices through the sauce evenly, coating every piece without breaking them apart. [Mixing]. [Multi-Function]
- Browning control - The TM7 browns the rump steak with vegetable oil at the ideal setting, sealing in juices for tender results. [Browning]. [Precision Control]
Ingredients
- beef rump steak
- Shaoxing wine
- white pepper
- bicarbonate of soda
- cornflour
- water
- vegetable oil
- sesame oil
- brown onion
- garlic cloves