Beef Congee (or A Thick Gloppy Rice Dish)
| 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
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Nutrition (calculated from recipe ingredients)
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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