Sous-vide Cantonese-style Beef, Tomato and Onion Stir Fry
This Cantonese-style stir fry pairs tender sous-vide beef flank steak with sweet tomatoes and onions in a glossy soy, oyster and sesame sauce. The TM7 cooks the beef sous-vide at precise low temperature for restaurant-quality juiciness, then builds the aromatic sauce with ginger and garlic in the same bowl. An impressive yet simple Asian main course.
About this recipe
Sous-vide Cantonese-style beef, tomato and onion stir fry is a standout recipe for the Thermomix TM7 that brings a genuine restaurant technique into your home kitchen. If you have been searching for sous-vide beef recipes or Cantonese stir fry Thermomix ideas, this recipe delivers both in one impressive main course. Flank steak is gently cooked sous-vide so every slice stays remarkably juicy and evenly cooked edge to edge, something a hot wok alone rarely achieves. Meanwhile, the TM7 blends fresh root ginger, garlic and spring onion into an aromatic base, then combines dark soy sauce, oyster sauce, toasted sesame oil and a touch of sugar into the glossy sauce that clings to sweet tomatoes and soft onions. The all-in-one kitchen machine handles the marinade, aromatics and sauce with consistent results every time. Serve it over steamed rice for a quick weekend dinner that tastes like it came from a Cantonese kitchen.
Preparation tips
- Pat the flank steak dry before sealing it for the sous-vide stage; a dry surface helps the marinade with dark soy and sesame oil cling better and gives more flavourful, evenly seasoned beef slices.
- Slice the beef against the grain once it has rested after cooking; this shortens the muscle fibres and keeps each piece of the Cantonese stir fry pleasantly tender rather than chewy.
- Add the tomatoes and spring onion greens only at the very end so they keep their shape and freshness; if you like extra heat, tuck a slit red chilli into the bag with the beef for gentle warmth.
Recipe variations
- For a gluten-free version, replace both soy sauces with tamari and choose a gluten-free oyster sauce; the sesame oil, ginger and garlic base keeps the Cantonese flavour profile fully intact.
- For a budget-friendly variation, swap the flank steak for beef skirt or even thick slices of pork loin; reduce the sous-vide time slightly and finish the stir fry with the same tomato, onion and oyster sauce glaze.
Why this recipe works
Achieve restaurant-quality Cantonese-style beef at home with the precision of the Thermomix TM7. By utilising the advanced sous-vide mode, you ensure every slice of beef is melt-in-the-mouth tender, completely eliminating the risk of overcooking. Paired with a savoury tomato and onion stir fry, this dish guarantees flawless results that satisfy even the highest standards. Say goodbye to kitchen guesswork and enjoy perfectly cooked, flavoursome beef that looks impressive and tastes divine, making your dinner table the envy of perfectionists everywhere.
Thermomix TM7 Benefits
- Precise sous-vide heating cooks the beef flank steak evenly, giving restaurant-quality juiciness without any risk of overcooking.
- Using the built-in scale, weigh the dark soy sauce and oyster sauce directly into the bowl for a perfectly balanced Cantonese marinade.
- The Thermomix grinds the fresh root ginger and garlic into a fine aromatic paste, releasing deeper flavour than hand chopping.
- Whipping the sauce ingredients with a quick mix blends sesame oil and sugar into a glossy, lump-free stir fry glaze.
- Steaming the tomatoes and onions gently in the Varoma keeps them tender yet intact while the beef rests before slicing.
Ingredients
- beef flank steaks
- fresh root ginger
- garlic cloves
- dark soy sauce
- light soy sauce
- toasted sesame oil
- oyster sauce
- brown sugar
- ground cloves (optional)
- star anise