Chinese🍚 Starches

Authentic Cantonese Beef Clay Pot Rice

Name: Authentic Cantonese Beef Clay Pot Rice
Total time: 1 h
Cuisine: Chinese
Ingredients: 283 g (10 oz) beef, thinly sliced; 2.9 salt; 1.6 baking soda; 14 g (1 tbsp) Chinese cooking wine; 4/5 ground white pepper; 8.3 g (1.5 tsp) dark soy sauce; 7½ g (1 tbsp) cornstarch; 17 g (1 tbsp) satay paste; 27 g (2 tbsp) cooking oil; 13½ g (1.5 tbsp) minced garlic; 10 g (2 tbsp) diced white part of the scallions; 6 g (2 tsp) minced ginger; 25 g (1.5 tbsp) soy sauce; 9 oyster sauce; 8½ fish sauce; 4.2 g (1 tsp) sugar; 60 water; 300 g (1.5 cups) jasmine rice; 360 g (1.5 cups) water; 27 g (2 tbsp) sesame oil; 1 egg; 180 baby bok choy, quartered and blanched; 10 g (2 tbsp) diced green part of the scallions as garnish

⏱ 60 min

An iconic Cantonese street food packed with rich flavors and contrasting textures. Fluffy long-grain rice is topped with savory, tender beef and a perfectly cooked egg, while the bottom is carefully scorched until golden and crispy, creating an irresistible fragrant crust.

Adapted from a video by Souped Up Recipes

Authentic Cantonese Beef Clay Pot Rice Recipe

Watch on YouTube

Ingredients

beef, thinly sliced283 g (10 oz)
salt2.9
baking soda1.6
Chinese cooking wineoptional14 g (1 tbsp)
ground white pepper4/5
dark soy sauce8.3 g (1.5 tsp)
cornstarch7½ g (1 tbsp)
satay pasteoptional17 g (1 tbsp)
cooking oil27 g (2 tbsp)
minced garlic13½ g (1.5 tbsp)

Steps

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1
Select a piece of beef such as New York strip, sirloin, or flank steak. Remove the silver skin, then slice the meat into 1/8-inch thick pieces.
2
Season the beef slices with salt, white pepper, baking soda, cornstarch, dark soy sauce, Chinese cooking wine, and satay sauce if using. Mix thoroughly to coat evenly.
3
Heat cooking oil in a saucepan and add minced garlic, diced scallion whites, and minced ginger. Stir over medium-low heat until the aromatics are slightly golden. Remove from heat and let cool for about 5 minutes.
4
Pour the warm aromatic oil over the beef and set aside, reserving the fried aromatics in the saucepan for later use. The oil coating helps lock in moisture for tender, juicy meat.
5
Wash the rice grains under running water several times, rubbing gently. Jasmine rice works best, though basmati or pearl rice also work well. Drain completely.
6
Add the rice to a clay pot along with water. Let it soak for about 15 minutes to allow the grains to fully absorb the moisture for even cooking.
7
To the saucepan with the reserved aromatics, add soy sauce, fish sauce, oyster sauce, sugar, and water. Simmer over medium-low heat for a couple of minutes to blend the flavors. Strain if desired for a cleaner presentation.
8
Place the clay pot on the stove over high heat and cook for 10 to 14 minutes until most of the water evaporates. The rice is done when the edge of the pot stops popping out bubbles. Resist opening the lid to check.
9
Turn off the heat and arrange the marinated beef slices on top of the rice, leaving the center empty for the egg. Cover with the lid and drizzle sesame oil around the rim edges.
10
Turn the heat back to high and cook for 3 minutes, moving the clay pot to different directions every 20 seconds to ensure even browning and prevent burning. Use oven mitts as the pot is very hot.
11
Quickly open the lid and crack an egg into the center space. Continue cooking on high heat for 2 more minutes while constantly moving the clay pot.
12
When you smell a roasty, fragrant rice aroma, the crispy bottom is formed. Add blanched vegetables if desired and drizzle the sauce over everything. Garnish with diced scallion greens.
13
Before serving, give the clay pot rice a thorough mix to combine all ingredients. The egg will cook from the residual heat as you stir. Serve immediately while the rice is hot and crispy.

Authentic Cantonese Beef Clay Pot Rice

Ingredients

Steps

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