Beef Congee (or A Thick Gloppy Rice Dish)

Go home and say to your minister, “Sir, we must have more prayer.” Urge the people to more prayer. Have a prayer meeting, even if you have it all to yourself; and if you are asked how many were present, you can say “Four.” “Four! how so?” “Why, there was myself, and God the Father, God the Son, and God the Holy Ghost; and we have had a rich and real communion together.” We must have an outpouring of real devotion or else what is to become of many of our churches.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Chinese	Grains, Meats	1	Servings

INGREDIENTS

8	oz	Rump steak coarsely chopped
8	oz	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	oz	Mangetout
		Salt, pepper
		Sesame oil

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 314 Calories From Fat: 9 Total Fat: 1.1g Cholesterol: 0mg Sodium: 7.9mg Potassium: 206.1mg Carbohydrates: 67.7g Fiber: 2.1g Sugar: <1g Protein: 7.1g