Wash the long-grain rice thoroughly. In a bowl, marinate the rice with peanut oil and salt for at least 30 minutes, or overnight for best results. This helps the rice grains break down faster and achieve a smoother congee texture.
In a large pot, bring the water to a rolling boil. Add the marinated rice. Once it returns to a boil, reduce the heat to low, cover, and simmer for at least 60-90 minutes, stirring occasionally to prevent sticking. The congee should be thick and smooth.
While the congee is simmering, prepare the beef. In a bowl, combine the thinly sliced beef with light soy sauce, sesame oil, white pepper, cornstarch, baking soda, and water. Mix well and let it marinate for at least 15-20 minutes.
Once the congee is ready, ensure it is piping hot. Ladle a portion of the hot congee into a serving bowl. Quickly add a generous amount of marinated beef slices into the hot congee. The residual heat will cook the beef almost instantly.
Garnish with fresh shredded ginger, chopped scallions, and chopped fresh cilantro. Drizzle with a little extra sesame oil and a sprinkle of white pepper if desired. Serve immediately.
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