Sliced Beef Congee is a classic Cantonese-style porridge. The congee base is silky and smooth, and the beef is tender and savory. Dried scallops add a sweet umami to the congee, and marinating the beef with a little baking soda makes it extra tender. Garnished with ginger, scallion, celery, and white pepper, it’s incredibly fresh. A warm, comforting bowl—perfect with fried dough sticks or as breakfast or dinner.
🌴 Ingredients:
· 1 cup rice (short-grain or jasmine rice for a softer texture)
· 150g beef (beef tenderloin, thinly sliced against the grain)
· A small handful of dried scallops (soaked until soft, torn into pieces, for umami)
🌴 Aromatics:
· 1 large piece of ginger (shredded)
· 1 section of scallion (cut into sections)
· 1 stalk scallion (chopped, for garnish)
· Cilantro, to taste (cut into sections, optional)
· 1 stalk celery (finely chopped, for garnish)
🌴 Seasonings:
· 1 tbsp light soy sauce (for marinating)
· 1/2 tbsp oyster sauce (for marinating)
· 1 tbsp cooking wine (for marinating)
· 1 tsp cornstarch (for marinating, locks in moisture)
· 1/2 egg white (for marinating, makes it tender)
· 1-2g baking soda (for marinating, tenderizes the meat)
· 1 tsp cooking oil (for marinating, prevents sticking)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing)
· 1/2 tbsp fish sauce (for umami, optional)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Rice
Rinse the rice and mix with a little cooking oil and salt. Let it sit for 10 minutes. ⚠️ Note: This makes the congee smoother and helps the grains bloom. - Marinate the Beef
Slice the beef thinly against the grain. Add the light soy sauce, oyster sauce, cooking wine, half an egg white, cornstarch, baking soda, and 1 tsp of cooking oil. Mix well and marinate for 15 minutes. ⚠️ Note: Cutting against the grain is key; cutting with the grain makes it tough. The egg white, cornstarch, and baking soda keep the beef tender. - Cook the Congee Base
Pour plenty of water into a clay pot. Bring to a boil, add the marinated rice and soaked dried scallops, along with the ginger shreds and scallion sections. Drizzle in a few drops of cooking oil. Bring to a boil, then reduce to low heat. Stir occasionally to prevent sticking. Simmer for about 30 minutes until the rice blooms and the congee thickens. ⚠️ Note: Add enough water at once; don’t add more midway. Stirring constantly keeps the congee smooth and prevents sticking. The dried scallops add a deeper umami. - Add the Beef
Turn to high heat. Add the marinated beef slices one by one, gently separating them with chopsticks. Cook for 1-2 minutes until the beef changes color and is cooked through. ⚠️ Note: Add the beef last and separate them to prevent clumping. Cook for just 1-2 minutes, or the beef will become tough. - Season and Serve
Add 1/2 tbsp fish sauce (or salt to taste) and a pinch of white pepper. Turn off the heat, sprinkle with scallion, celery, and cilantro, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add salt at the very end to keep the congee smooth. The celery is a hidden secret for adding fragrance.
💡 More Delicious Recipes:
If you enjoy this silky and savory beef congee, you should also try my [Sliced Fish Congee] for another comforting and tender bowl.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Mix the rice with a little oil and salt for a smoother congee. Dried scallops add a deeper umami to the base. Stir constantly while cooking to prevent sticking. Add enough water at once. Slice the beef against the grain and marinate with egg white, cornstarch, and baking soda for tenderness. Add the beef last and cook for just 1-2 minutes. Sprinkle celery at the end for a hidden boost of fragrance.
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