4 easy beef congee recipes. Fall in love with tender juicy beef and creamy hot congee.
I love Cantonese congee especially their beef congee. Fresh tender beef fillet slices smothered in creamy white rice congee. I love the sensation of meaty juice from the beef swirling together with hot steamy white rice congee in my mouth.
I highly recommend this to pregnant women and people with nutritional anaemia who need to consume a higher quality of protein and essential fatty acids.
The 4 recipes featured here assume you already know how to cook a pot of rice porridge. If you don't, then visit this article to learn how to make it. I suggest using a rice cooker to make the congee. As the rice porridge cooks, you can prepare the beef and other ingredients.
I also recommend slicing the beef fillet as thinly as possible so that they can be added last to cook by the heat of the rice porridge itself. Avoid cooking the beef slices for too long so that they don't become dry. When marinating, add the cornstarch last as a sort of coating. It prevents the meat from drying out.
The first 2 recipes contain eggs. I like to crack the egg raw into my congee just before serving and allow the heat of the porridge to cook the egg. Make sure that the eggs are already at room temperature.
You don't have to do that if you are worried about salmonella or aren't used to it. Add the egg into the pot while it is still on the stove and cook till the egg is done.
Although fresh beef fillets are best with these congee recipes, leftover beef will do too. Just slice and shred them thinly before adding to the rice porridge. A good leftover idea for that Sunday pot roast. If there are bones in your leftovers, you can add them when you are cooking your congee to flavour it.
Recipe 1: Beef congee recipe with egg
Ingredients
225g beef fillet
2 eggs
8 cups of plain rice porridge
Pinch of ground white pepper
Dash of sesame seed oil
Marinate for beef
Pinch of cornstarch
1 1/2 tbsp soy sauce
Directions
Slice the beef thinly and marinate with soy sauce and cornstarch
Beat egg well
Bring the plain rice porridge to a boil if it is not already bubbling away in a rice cooker
Add the beef slices and stir to make sure they don't stick to each other
Crack the egg into the porridge and stir well
Serve in individual rice bowls with a dash of sesame seed oil and pepper
Recipe 2: Beef congee recipe with spring onion
Ingredients
150g beef fillet
2 eggs
1 stalk of spring onion
8 cups of rice porridge
salt and pepper
Marinate for beef
1/2 tbsp cooking wine
1 tbsp of cornstarch
1 tbsp soy sauce
Directions
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
Bring the plain rice porridge to a boil if it is not already bubbling in a rice cooker
Add the beef to the porridge and cook till done
Add the salt and pepper
Turn off the heat and stir in the beaten eggs
Serve in individual bowls and sprinkle with chopped spring onion
Recipe 3: Beef congee recipe with shrimp
There is surf-and-turf and there is beef and shrimp congee.
Ingredients
100g beef fillet
100g fresh shrimp
2 stalks of spring onion
8 cups of rice porridge
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
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 the veins and any dirt
Place shrimp in a bowl and add the marinate
Mix well and leave to stand for 10 minutes
Wash and chop the spring onion finely
Add the beef and shrimp to the hot congee
Cook till both are done which wouldn't be too long
Add the salt and pepper to taste
Sprinkle the chopped spring onion before serving
Recipe 4: Beef congee recipe with bean sprouts
The mung bean sprouts are blanched in boiling water and added to the congee like a garnish.
Ingredients
150g beef fillet
100g mung bean sprouts
1 stalk of spring onion
8 cups of rice porridge
Salt and pepper to taste
Marinate for beef
1/2 tbsp cooking wine
1 tbsp of cornstarch
1 tbsp soy sauce
Directions
Heat or cook the porridge in a rice cooker
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
Add salt and pepper
Serve the beef congee in bowls
Sprinkle the cooked mung bean sprouts liberally on top of the congee
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