Simple Ground Beef Congee for Sick Tummies…
Soup Name: Simple Ground Beef Congee
Traditional Chinese Name: 碎牛肉粥 (suì niú ròu jī zhōu)
Taste: Savory
Nature: Slightly warm
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My youngest, this morning, woke up and told me her stomach wasn’t feeling well. I usually keep frozen ground beef in meal portions in the freezer, so it was easy to take one pack out and defrost for this easy congee meal!
My basic Chinese kitchen pantry also has dried conpoy as a staple and I usually do also keep dried shrimp on the side (which are great additions to Chinese dishes such as stir fry and steamed dishes).
OH THE TOPPINGS!
The amazing thing about plain congee is how you can have a host of toppings available for any taste, condition, discerning critic (or congee food taster)!
Here are some of the interesting ones I’m using today:
- Preserved sweet and sour cucumbers (these come in jars which you can purchase in the supermarket). They are slightly sweet and slightly tart and super appetizing with rice or congee!
- Dried seaweed. Adds a bit of savory crunch!
- Kimchi. I know, it’s not very Chinese of me, but I couldn’t help myself! It was calling to me!
- Preserved savory olives. This is a very Chiu Chou-styled topping and is commonly served with plain white congee. It’s part of my Chiu Chou background that I have jars and jars of these in my pantry!
- Sesame seeds – both black and white. This is a great warming ingredient that is both flavourful and adds a different texture!
- Sesame oil – drizzle a small portion on top and it makes the congee extra fragrant!
- Fresh green onions. A staple topping that provides a fresh twist!
What’s involved?
Prep time: 5 mins
Cook time: 30 mins+
Total time: 35 mins+
Serves: 6 bowls
Ingredients
2 cups of white rice (my kids like using sushi rice for congee sometimes or I blend long grain and sushi rice)
8 cups of water
10 small dried scallops or conpoys
- 10 dried shrimp
250g of lean ground beef
- 1 tsp of salt
- 1 tsp of white pepper
- sliced ginger optional
- fresh green onions optional
- Your fine selection of congee toppings (I have many in my pantry and fridge just because that’s how I roll)
Cooking Instructions
- Add a bit of cooking oil to your cooking pot and fry on medium heat ginger, dried scallops and shrimp, until slightly browned
- Add in ground beef and stir fry until cooked
- Add in 2 cups of white rice and stir until mixed
- Pour in water
- Cover and bring to a full boil and then reduce heat to medium for another 30 minutes or until rice soft and mushy
- Add in salt and white pepper, garnish and serve!
Equipment you’ll need
Thermal pot cooker. I use the inner pot for most stove top cooking. This is perfect for soups and congee.
My fave silicon heat resistant ladle. It’s got a huge volume, easy to clean, and perfect for congee!
Have fun with this magic salt and pepper shaker!
CHECK OUT SOME OF OUR CONGEE RECIPES
EQUIPMENT USED
To answer your questions on what equipment I’m using, I’ve built a section here where you can find and explore what I’m using to make soups. Ingredients are a little harder, but I will do my best as I source them around. However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!
You’ll see me using this star wand salt shaker for salting my blanching water. This thing is so much fun to use and I really feel like I’m making magic every time!
A MUST HAVE in the kitchen! Energy saving, cost effective, and perfect for busy chefs! Check out my article here that explains it.
Another MUST HAVE in the kitchen for soups! It’s so fine that it will scoop off the top oil and foam layer when using meats in your soup!
This silicon soup scooper is amazing! It actually molds to the shape of pot, ensuring I scoop everything out (especially stews and congee). Dishwasher safe!!
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