生滚牛肉粥
Ingredients: jasmine rice, beef stock or water, beef loin (or sirloin/ribeye), salt, ginger · 45 min cook time · 350kcal · ~₩15,000
Ingredients
0.75cup jasmine rice, 10cups beef stock or water, 300g beef loin (or sirloin/ribeye), 2.5tsp salt, 1piece ginger, 1tsp garlic powder, 1tsp finely ground white pepper powder, 1개 egg white, 2.5tbsp cornstarch, 1.5tbsp water, 100g Choy Sum (or bok choy, cabbage, spinach, broccoli)
Instructions
1. Start by soaking ¾ cup of jasmine rice in clean water.
2. Add 10 cups of beef stock or water to a clay pot and bring it to a boil over medium heat.
3. Cut the beef into a few chunks, then slice them into ⅛ of an inch thick pieces.
4. Marinate the beef with 2.5 tsp of salt, grated ginger paste, 1 tsp of garlic powder, 1 tsp of finely ground white pepper powder, and one egg white. Stir until well combined.
5. Quickly mix 2.5 tbsp of cornstarch and 1.5 tbsp of water until no lumps, then pour it into the beef. Stir in one direction until all the mixture is absorbed.
6. Set the beef aside. Once the broth comes to a boil, drain the rice completely and add it to the pot.
7. Wait for everything to come back to a boil. Turn the heat to low and simmer without the lid for 20 minutes.
8. While the congee is simmering, dice some green leafy vegetables like Choy Sum.
9. After 20 minutes of simmering, whisk the congee for a minute or two to break up the rice grains and thicken the soup to your preferred consistency.
10. Add the marinated beef to the congee and flash cook for less than 15 seconds, stirring to separate the pieces. Turn off the heat.
11. Toss in the diced Choy Sum.
12. Serve the beef congee, optionally with side dishes like salted radish, pickled mustard stems (zhacai), or Chinese fermented bean curd.
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