4 Beef Congee Recipes

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Choose from 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.

An attractive bowl of beef congee with some spring onion. Photo by Audrey.

The 4 recipes featured here assume you already know how to cook a pot of rice porridge. If you don't, then visit this webpage 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 (make sure they are at room temperature) into my congee just before serving and allow the heat of the porridge to cook the egg. 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. 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.

Recipes

1. Beef congee with eggs 

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

  1. Slice the beef thinly and marinate with soy sauce and cornstarch
  2. Beat egg well
  3. Bring the plain rice porridge to a boil if it is not already bubbling away in a rice cooker
  4. Add the beef slices and stir to make sure they don't stick to each other
  5. Crack the egg into the porridge and stir well
  6. Serve in individual rice bowls with a dash of sesame seed oil and pepper

2. Beef rice porridge 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

  1. Clean the beef and slice thinly
  2. Place in a bowl, add marinate for beef and leave to stand for 10 minutes
  3. Beat the eggs
  4. Wash the spring onion and chop finely
  5. Bring the plain rice porridge to a boil if it is not already bubbling in a rice cooker
  6. Add the beef to the porridge and cook till done
  7. Add the salt and pepper
  8. Turn off the heat and stir in the beaten eggs
  9. Serve in individual bowls and sprinkle with chopped spring onion

3. Beef porridge 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

  1. Cut the beef fillets into thin strips
  2. Place beef in a bowl and add marinate for beef
  3. Mix well and leave to stand for 10 minutes
  4. Clean the shrimps and slice the back of the prawns to remove the veins and any dirt
  5. Place shrimp in a bowl and add the marinate
  6. Mix well and leave to stand for 10 minutes
  7. Wash and chop the spring onion finely
  8. Add the beef and shrimp to the hot congee
  9. Cook till both are done which wouldn't be too long
  10. Add the salt and pepper to taste
  11. Sprinkle the chopped spring onion before serving

4. Beef porridge 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

  1. Heat or cook the porridge in a rice cooker
  2. Clean the beef and slice thinly
  3. Place in a bowl, add marinate for beef and leave to stand for 10 minutes
  4. Soak and wash the mung bean sprouts
  5. Cook till done in boiling water
  6. Drain and leave aside
  7. Add the beef to the cooked porridge
  8. Add salt and pepper
  9. Serve the beef congee in bowls
  10. Sprinkle the cooked mung bean sprouts liberally on top of the congee
  11. Serve hot

Happy Souping, Phoebe