Egg & Beef Congee Recipe

Specials

1. 1

   Prep rice and broth

   Rinse the jasmine rice under cold running water until the water runs clear. Optional: soak the rice 15 minutes to soften the grains. In a large heavy pot, combine 8 cups of water and set to a gentle boil.

2. 2

   Start the congee base

   Add the rinsed (and drained) rice to the simmering water. Reduce the heat to a gentle simmer and cook, stirring occasionally, until the grains break down and the mixture thickens to a porridge, about 30–40 minutes.

3. 3

   Marinate the beef

   In a bowl, toss the beef slices with soy sauce, Shaoxing wine, and cornstarch. Let rest 10–15 minutes to tenderize and infuse flavor.

4. 4

   Sauté aromatics

   In a small skillet, heat vegetable oil over medium heat. Add minced garlic and ginger; sauté until fragrant and lightly golden, 1–2 minutes.

5. 5

   Cook beef

   Add the marinated beef (and any juices) to the skillet. Sear quickly until browned but still tender, 1–2 minutes. Remove from heat and set aside.

6. 6

   Finish congee with beef

   When the congee has reached the desired thickness, return the beef and any pan juices to the pot. Simmer together 5 minutes to meld flavors.

7. 7

   Stir in eggs

   Lightly beat the eggs. Drizzle a thin stream into the simmering congee while stirring gently to create silky ribbons.

8. 8

   Season and finish

   Stir in salt and white pepper, then drizzle sesame oil. Taste and adjust seasoning as needed.

9. 9

   Garnish and serve

   Ladle the congee into bowls and top with sliced scallions. Add extra soy sauce or chili oil if desired.