Beef congee (or a thick gloppy rice dish)

Yield: 1 Servings

Measure 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

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.

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