Congee with Sliced Beef 生滾牛肉粥
A classic Cantonese congee dish featuring thinly sliced, marinated beef cooked to tender perfection directly in piping hot, silky smooth rice porridge. Served with fresh ginger and scallions, it's a comforting and nourishing meal.
Hong Kong
Beef
Nutrition (per serving)
348kcalCalories
18.5gProtein
38.2gCarbs
10.8gFat
0.4gFiber
598mgSodium
Ingredients
- 1 cup long-grain rice
- 10 cups water
- 0.5tsp salt
- 1tbsp peanut oil
- 200g beef sirloin or tenderloin, thinly sliced
- 1tbsp light soy sauce
- 1tsp sesame oil
- 0.25tsp white pepper
- 1tbsp cornstarch
- 0.25tsp baking soda
- 2tbsp water
- 1 inch ginger, shredded
- 2 stalks scallions, chopped
- 1 bunch fresh cilantro, chopped
Steps
- Wash the long-grain rice thoroughly. In a bowl, marinate the rice with peanut oil and salt for at least 30 minutes, or overnight for best results. This helps the rice grains break down faster and achieve a smoother congee texture.
- In a large pot, bring the water to a rolling boil. Add the marinated rice. Once it returns to a boil, reduce the heat to low, cover, and simmer for at least 60-90 minutes, stirring occasionally to prevent sticking. The congee should be thick and smooth.
- While the congee is simmering, prepare the beef. In a bowl, combine the thinly sliced beef with light soy sauce, sesame oil, white pepper, cornstarch, baking soda, and water. Mix well and let it marinate for at least 15-20 minutes.
- Once the congee is ready, ensure it is piping hot. Ladle a portion of the hot congee into a serving bowl. Quickly add a generous amount of marinated beef slices into the hot congee. The residual heat will cook the beef almost instantly.
- Garnish with fresh shredded ginger, chopped scallions, and chopped fresh cilantro. Drizzle with a little extra sesame oil and a sprinkle of white pepper if desired. Serve immediately.
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