Beef Tenderloin Congee
Add Whole Egg for a Unique Flavor
The most unique thing about the cooking method for this classic Cantonese congee, beef tenderloin congee, is the addition of a whole egg after the congee and beef has been simmered to a soft consistency, after which the heat is turned off. The fresh, whole egg is cooked by the temperature of the pot, giving it a tender mouthfeel and uniquely fresh flavor.
Tips on How to Make the Best Beef Tenderloin Congee
There are two important points in making beef tenderloin congee. First, beef tenderloin should be used from the back of the cow, because meat from this area is the softest and most tender, with a wonderful texture. Secondly, the egg should not be stirred after being added to the congee, in order to prevent it from being fragmented and broken down in the congee base.
Nutritional Effects
This congee nourishes yin, supplements the kidneys, increases qi, supports the blood, strengthens the spleen, and aids the stomach. It is particularly suitable as food for those with weaknesses of the spleen and stomach and insufficiencies of qi and blood.
Ingredients
- 1 cup (130 grams) rice
- 8 ounces (250 grams) beef tenderloin
- 1 egg
Seasonings (all to taste)
- salt
- ground black pepper
- corn starch
- cooking wine
- sesame oil
- shredded ginger
Cooking Directions
- Wash the rice and leave to soak in water overnight. Remove it from the water then mix with the appropriate amount of salt, leaving it for approximately 1 hour.
- Wash the tenderloin and cut into thin slices, then mix in salt, cooking wine, corn starch, and sesame oil, then leave for 30 minutes to marinade.
- Pour the rice water into the pot, then add the appropriate amount of water and bring to the boil. Add the salted rice, bring to the boil again, then add the marinated beef slices. Bring it down to a simmer until the rice thickens and the beef slices are soft and tender.
- Place shredded ginger and black pepper in the pot and mix in. Add the whole egg, then immediately turn off the heat.