Beef congee (or a thick gloppy rice dish)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Rump steak coarsely chopped |
| 8 | ounces | Long grain rice |
| Stock or water | ||
| Piece of star anise | ||
| 2 | Cloves garlic, mashed | |
| 1 | Inch piece of ginger sliced into 5-6 pieces | |
| 6 | Spring onions | |
| 8 | ounces | Mangetout |
| Salt, pepper | ||
| Sesame oil | ||
Directions
Put the rice and four times it's volume of stock/water into a thick bottomed pan. Add the star anise, garlic, ginger, salt, pepper and half the spring onions. Bring to the boil then simmer, stirring occaisionally, until the rice turns into a thick glop - about 40 minutes. Add more water if needed.
Remove and discard the spring onion and add the beef. Cook for two minutes. Add the beans and cook for a further two minutes.
Chop the remaing spring onions and add, along with a dash of the sesame oil. Goes very well with chinese chilli sauce and/or soy sauce.