Beef Claypot Rice 牛肉煲仔飯
A classic Cantonese one-pot meal featuring fragrant long-grain rice cooked in a claypot, topped with tender marinated beef slices and served with a savory soy sauce dressing. The dish is known for its crispy rice crust at the bottom.
Hong Kong
Beef
Nutrition (per serving)
748kcalCalories
32.5gProtein
84.2gCarbs
25.3gFat
0.8gFiber
1242mgSodium
Ingredients
- 250g Long-grain rice
- 300ml Water (for rice)
- 300g Beef flank/sirloin, thinly sliced
- 20g Ginger, thinly sliced
- 2 stalks Spring onions, chopped
- 1 tbsp Light soy sauce (for marinade)
- 0.5 tsp Dark soy sauce (for marinade)
- 1 tbsp Oyster sauce (for marinade)
- 0.5 tsp Sugar (for marinade)
- 1 tbsp Cornstarch (for marinade)
- 1 tsp Sesame oil (for marinade)
- 2 tbsp Water (for marinade)
- 1 tbsp Cooking oil (for marinade)
- 2 tbsp Light soy sauce (for claypot sauce)
- 1 tsp Sugar (for claypot sauce)
- 2 tbsp Water (for claypot sauce)
- 1 tsp Sesame oil (for claypot sauce)
Steps
- Wash long-grain rice thoroughly until water runs clear. Soak for 30 minutes.
- Marinate sliced beef with light soy sauce, dark soy sauce, oyster sauce, sugar, cornstarch, sesame oil, water, and cooking oil. Mix well and set aside for at least 15 minutes.
- In a claypot, add soaked rice and water. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and cook for 10 minutes.
- After 10 minutes, arrange marinated beef and sliced ginger evenly over the rice.
- Cover the claypot and continue to cook on low heat for another 8-10 minutes, or until the beef is cooked through and the rice forms a crispy crust at the bottom.
- While the rice is cooking, prepare the claypot sauce by mixing light soy sauce, sugar, water, and sesame oil in a small bowl.
- Once cooked, turn off the heat. Garnish with chopped spring onions. Drizzle with the prepared claypot sauce before serving.
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