Congee with Beef Balls and Bean Sprouts

Nutritious Congee with Beef Balls and Bean Sprouts

Congee with beef balls and bean sprouts is one of the most classic congee dishes in Guangdong. It is especially suited for developing youths and those recovering from surgery or an illness who need the right nutrients. This congee is often utilized as a supplement in Chinese medicine to strengthen the body and repair tissue.

The Importance of the Right Congee Consistency

The congee should not be made too thick and it goes really well with (youtiao) dough sticks.

Chinese Congee With Beef Balls And Bean Sprouts Being Served

Ingredients

12.3 ounces (350 grams) soybean sprouts
10.5 ounces (300 grams) beef
1 cup (200 grams) japonica rice
1 dried tangerine peel

Seasonings (all to taste)

ginger
scallion
garlic
coriander
salt
sugar
ground pepper
water-starch solution
peanut oil

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Wash soybean sprouts. Mince ginger, scallion, garlic, and coriander. Wash and soak japonica rice and dried tangerine peel.
Bring appropriate amount of water to boil in pot. Add in japonica rice and dried tangerine peel.
When the congee is about 70% cooked, add soybean sprouts. Mince beef.
Add coriander, ginger, garlic, salt, sugar, water-starch solution, and peanut oil to minced beef. Stir well, mixing everything together to make beef balls.
When the congee is cooked well, add the beef balls and cook them in the congee. Add salt. Remove congee from pot. Sprinkle minced scallion and ground pepper on top. Serve.