Beef and Lettuce Congee

Name: Beef and Lettuce Congee
Yield: Serves 4 to 6 as a one-dish meal
Cuisine: China
Ingredients: 4 scallions, cut into ¼-inch lengths; 1 medium head romaine lettuce or ½ pound Chinese leaf lettuce (saang choi), cut crosswise into 1-inch strips (about 4 lightly packed cups); 1 medium head romaine lettuce or ½ pound Chinese leaf lettuce (saang choi), cut crosswise into 1-inch strips (about 4 lightly packed cups); 1 teaspoon salt; Freshly ground white or black pepper to taste; Freshly ground white or black pepper to taste; 1 tablespoon Chinese cooking wine or dry sherry; 1 teaspoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon Chinese cooking wine or dry sherry; 6 ounces boneless eye-of-round or other lean fine-grained beef, very thinly; 6 ounces boneless eye-of-round or other lean fine-grained beef, very thinly; 8 cups cold water; 1 cup medium- or short-grain rice (Chinese, Japanese, or Korean)

Preparation info

Serves
4 to 6
as a one-dish meal

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Though congee is most often served as a simple unseasoned rice soup, with different flavors added by people as they eat (see Basic Rice Congee), some congees are flavored during cooking. Yam and pumpkin congees, fish congees, sweet bean congees, and other congees become wonderful collections of contrasting tastes and textures.

We’re particularly fond of this beef and lettuce congee, which is very easy to prepare as it needs no broth or long simmeri

Ingredients

Asia
China
Main course

Ingredients

Method