Chinese-Style Beef and Mushroom Congee recipe - ingredients, nutrition and when to eat it
This warm congee is made by simmering rice until soft, then adding beef and mushrooms.
This warm congee is made by simmering rice until soft, then adding beef and mushrooms. The savory beef and mushrooms make it flavorful yet mild, and its soothing texture is a good fit for a late lunch or dinner.
Chinese · 40 minutes to cook
Nutrition (per 1135g serving): 580.1 kcal · protein 21.5g · carbohydrate 97.3g · fat 9.8g · sodium 615mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Stir often over low heat so the rice doesn't stick to the bottom of the pot.
Tips: If the congee gets too thick, add hot water a little at a time until it reaches the consistency you like.
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Ingredients (1 serving)
- Rice — 0.6 cup
- Lean beef — 70 g
- Shiitake mushrooms — 1 pc
- Ginger — 5 g
- Green onion — 10 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Salt — 0.5 g
- Water — 900 ml