Silky Egg and Beef Congee
A savory rice porridge with tender beef slices simmered in a congee base and finished with a fresh egg.
Ingredients
beef tenderloin (sliced, marinated 30 minutes)
300 g
egg (raw)
1
ginger (shredded)
to taste
scallion (shredded)
to taste
cilantro (chopped)
to taste
fried dough stick
to taste
white congee
to taste
baking soda (marinade)
1/8 tsp
salt (marinade)
1 tsp
cooking wine (marinade)
1 tsp
cornstarch (marinade)
1 tsp
sesame oil (marinade)
a pinch
Instructions
1
Marinate the beef
Slice the beef and marinate with the seasonings (baking soda, salt, cooking wine, cornstarch, sesame oil) for 30 minutes. Set aside.
2
Cook the congee
Bring the congee to a rolling boil, add the beef slices and cook until the meat turns white, then crack in a raw egg and turn off the heat.
3
Serve in a bowl
Ladle into a bowl and top with scallion, ginger shreds, pepper powder, chopped cilantro, and fried dough sticks. Serve immediately.
