Cantonese-Style Beef Congee (Sang Gwun Beef Jook)

Steps

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1. 1
   Soak the jasmine rice in clean water and set aside while prepping other ingredients.
   ▶ ≈0:28
2. 2
   Pour the beef stock or water into a clay pot (or stockpot) and bring to a boil over medium heat.
   ▶ ≈0:36
3. 3
   Slice the beef into pieces about 1/8-inch thick, using a naturally tender cut like strip loin, sirloin, or ribeye.
   ▶ ≈0:53
4. 4
   Marinate the beef with the salt — it may seem like a lot, but it will be diluted once the beef cooks in the congee broth.
   ▶ ≈1:19
5. 5
   Add the grated ginger, garlic powder, white pepper, and egg white, then mix well.
   ▶ ≈1:36
6. 6
   Mix the cornstarch and water into a smooth slurry, pour it over the beef, and stir in one direction until fully absorbed — this velveting technique keeps the beef juicy and silky.
   ▶ ≈1:57
7. 7
   Once the broth boils, drain the soaked rice and add it to the pot. Bring back to a boil, then reduce to low heat and simmer uncovered for 20 minutes (covering will cause it to overflow).
   ▶ ≈2:34
8. 8
   While the congee simmers, dice the leafy greens and set aside.
   ▶ ≈2:58
9. 9
   After 20 minutes, check the congee — the rice should be cooked but still separated from the broth. Whisk for a minute or two to break up the grains and thicken the congee to your preferred consistency.
   ▶ ≈3:12
10. 10
    Add the marinated beef into the congee and flash-cook for less than 15 seconds, stirring to separate the slices — this is the '生滾' quick-cooking technique.
    ▶ ≈3:59
11. 11
    Turn off the heat, stir in the diced vegetables, and serve.
    ▶ ≈4:14