Cantonese-Style Beef Congee Rice Porridge Jook — The Comfort Bowl You Need This Winter

Ingredients

• 3/4 cup Jasmine Rice (Rinsed and soaked in clean water)
• 10 cup Beef Stock (Can use water with bouillon if preferred)
• 300 g Beef Loin (Trimmed and sliced into 1/8‑inch strips; sirloin or ribeye work too)
• 2.5 tsp Salt (Seasoning will be diluted in the broth)
• 1 tbsp Fresh Ginger (Grated into a paste)
• 1 tsp Garlic Powder
• 1 tsp White Pepper Powder
• 1 large Egg White (Separated from yolk)
• 2.5 tbsp Cornstarch (Mixed with water to form slurry)
• 1.5 tbsp Water (For cornstarch slurry)
• 1 cup Choy Sum (Diced; can substitute bok choy, spinach, or broccoli)

Instructions

1. Soak Rice

   Rinse ¾ cup jasmine rice under cold water until the water runs clear, then place in a bowl with clean water and let soak while you prepare other ingredients.

   Time: PT5M

2. Prepare Beef Marinade

   Slice 300 g beef loin into ⅛‑inch strips. In a mixing bowl combine the beef with 2½ tsp salt, 1 tbsp grated ginger, 1 tsp garlic powder, 1 tsp white pepper, and 1 egg white. Mix until evenly coated.

   Time: PT7M

3. Add Cornstarch Slurry

   In a small cup whisk together 2½ tbsp cornstarch with 1½ tbsp water until smooth, then pour over the marinated beef. Stir in one direction until the slurry fully coats the meat.

   Time: PT3M

4. Boil Broth

   Add 10 cups beef stock (or water) to the clay pot, bring to a rolling boil over medium heat.

   Time: PT5M

   Temperature: medium heat

5. Cook Rice in Broth

   Drain the soaked rice thoroughly, add it to the boiling broth, stir once, and return to a boil. Reduce heat to low, leave the pot uncovered, and simmer for 20 minutes.

   Time: PT20M

   Temperature: low

6. Dice Greens

   While the rice simmers, rinse and dice 1 cup choy sum (or substitute bok choy, spinach, etc.).

   Time: PT3M

7. Whisk to Creamy Consistency

   After 20 minutes, use a whisk to stir the congee for 1–2 minutes, breaking the rice grains and thickening the soup to a creamy texture.

   Time: PT2M

   Temperature: low

8. Flash Cook Beef and Add Greens

   Turn off the heat. Quickly add the coated beef strips and stir for less than 15 seconds until they turn pink. Immediately toss in the diced choy sum and give a final stir.

   Time: PT1M

9. Serve

   Ladle the hot beef congee into bowls. Optional: serve with salted radish, pickled mustard stems, or fermented bean curd on the side.

   Time: PT1M

Nutrition Facts

Calories

240

Protein

15 g

Carbohydrates

30 g

Fat

5 g

Fiber

1 g