Beef porridge, a combination of a chinese comfort food and a nutritious meat.
Beef contains not only protein but also lots of essential fatty acids. A great source of nutrients for people who engage in manual work and growing teens. It is also high in iron which helps to alleviate nutritional anaemia and is suitable for pregnant ladies.
All 4 recipes ask for thin beef fillets. Marinating is an important part of the cooking instructions if you are using fresh fillets. Remember to add cornstarch last to seal in the juice.
Take care not to overcook beef. Beef slices just done are very juicy and tender. Overcook it and it turns tough and dry. If the beef slices are really thin, they can even be added just before serving, letting the heat from the porridge cook the beef.
If you are using leftover beef, try to slice them thinly.
The first 2 recipes have eggs. It is best to add them whole (that is, do not beat the eggs) just before serving and allow whoever is eating the congee to mix the egg with the congee. Call it playing with food or interacting with food. Oh, the eggs should be at room temperature.
1. Beef porridge No.1
Try this recipe if you happened to have leftover rice. It is easy to "convert" cooked rice to rice porridge.
Ingredients225g beef fillet
2 eggs
8 cups of plain rice porridge
pinch of cornstarch
Seasonings
Pinch of pepper
1 1/2 tbsp salt
Dash of sesame seed oil
Directions
- Wash and slice the beef and marinate with salt and cornstarch
- Beat egg well
- Bring the plain rice porridge to a boil
- Add the beef slices
- Pour the egg into the porridge and stir well
- Serve with the sesame seed oil
2. Beef porridge No.2
Ingredients150g beef fillet
2 eggs
2 stalks of spring onion
1 cup of rice
8 cups of soup stock
salt and pepper
Marinate for beef
1/2 tbsp cooking wine
1 tbsp of cornstarch
1 tbsp soy sauce
Directions
- Wash and soak the rice for 30 minutes
- Place rice in a pot and add the soup stock
- Bring to a boil and cook till porridge is done
- Clean the beef and slice thinly
- Place in a bowl, add marinate for beef and leave to stand for 10 minutes
- Beat the eggs
- Wash the spring onion and chop finely
- Add the beef to the porridge and cook till done
- Add the salt and pepper
- Remove from heat and stir in the beaten eggs
- Sprinkle with chopped spring onion
3. Beef porridge with shrimp
Ingredients100g beef fillet
100g fresh shrimp
2 stalks of spring onion
1 cup of rice
8 cups of soup stock
salt and pepper
Marinate for beef
1/2 tbsp cooking wine
1 tbsp of cornstarch
1 tbsp soy sauce
Marinate for shrimp
1 egg white
1/2 tbsp cornstarch
1/4 tsp salt
Directions
- Wash and soak the rice for 30 minutes
- Place rice in a pot and add the soup stock
- Bring to a boil and cook till porridge is done
- Cut the beef fillets into thin strips
- Place beef in a bowl and add marinate for beef
- Mix well and leave to stand for 10 minutes
- Clean the shrimps and slice the back of the prawns to remove any dirt
- Place shrimp in a bowl and add marinate
- Mix well and leave to stand for 1o minutes
- Wash and chop the spring onion
- When the porridge is done, add the beef and shrimp
- Cook till both are done
- Add the salt and pepper
- Sprinkle the chopped spring onion before serving
4. Beef porridge with bean sprouts
Mung bean sprouts contains high level of souble fibre. Low in calories, it is an ideal food for people trying to lose weight. It is also high in vitamin C. People who smoke or have bleeding gums should also consider eating more mung bean sprouts.
Ingredients150g beef fillet
100g mung bean sprouts
2 stalks of spring onion
1 cup of rice
8 cups of soup stock
salt and pepper
Marinate for beef
1/2 tbsp cooking wine
1 tbsp of cornstarch
1 tbsp soy sauce
Directions
- Wash and soak the rice for 30 minutes
- Place rice in a pot and add the soup stock
- Bring to a boil and cook till porridge is done
- While porridge is cooking, clean the beef and slice thinly
- Place in a bowl, add marinate for beef and leave to stand for 10 minutes
- Soak and wash the mung bean sprouts
- Cook till done in boiling water
- Drain and leave aside
- Add the beef to the cooked porridge
- Serve the beef congee in bowls
- Add salt and pepper
- Sprinkle the cooked mung bean sprouts liberally on top of the congee
- Serve hot
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