Beef Congee (Or a Thick Gloppy Rice Dish)
Submitted by cynthiagyg
Warming beef congee with rice simmered to a thick, silky porridge in stock with star anise, ginger, and garlic. Rump steak and snow peas stir in at the end for a hearty one-pot bowl.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minCongee is the ultimate comfort food across Asia, and once you’ve had a proper bowl, you’ll understand why millions of people reach for it when they need warming up.
Rice simmers low in stock with star anise, crushed garlic, sliced ginger, and spring onions until it breaks down into a thick, silky porridge. That starchy base soaks up every bit of aromatic flavor.
Chopped rump steak goes in near the end, cooking in just two minutes so it stays tender rather than tough. Snow peas follow right behind, adding a bright pop of green and a gentle crunch.
A drizzle of sesame oil and a scattering of fresh spring onions finish it off. Serve with chilli sauce or soy on the side and let everyone season their own bowl.
Kitchen Tips
- Stir the rice every few minutes as it simmers. Congee sticks to the bottom of the pot easily, so a heavy-bottomed pan is essential.
- Slice the beef thin and against the grain. It only cooks for two minutes, so thin cuts ensure tenderness.
- The consistency is up to you. Like it thinner? Add more stock or water. Prefer it thick and spoonable? Let it cook down longer.
- Top with crispy fried shallots, a soft-boiled egg, or a splash of white pepper for extra layers of flavor.
Ingredients
Directions
Put the rice and four times it’s volume of stock/water into a thick bottomed pan.
Add the star anise, garlic, ginger, salt, pepper and half the spring onions.
Bring to the boil then simmer, stirring occaisionally, until the rice turns into a thick glop - about 40 minutes.
Add more water if needed.
Remove and discard the spring onion and add the beef.
Cook for two minutes.
Add the beans and cook for a further two minutes.
Chop the remaing spring onions and add, along with a dash of the sesame oil.
Goes very well with chinese chilli sauce and/or soy sauce.
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