Title: Beef Congee
Categories: Rice
Yield: 4 Servings

8 oz Rump steak coarsely chopped
8 oz Long grain rice
Stock or water
1 Piece star anise
2 Cloves garlic; mashed
1 (1-inch) piece of ginger
-sliced into 5-6 pieces
6 Spring onions
8 oz Mange-tout
Salt and pepper
Sesame oil

Although this recipe calls for beef you can substitute any other meat or
vegetable.

Put the rice and four times it's volume of stock/water into a thick
bottomed pan. Add the star anise, garlic, ginger, salt, pepper and half
the spring onions. Bring to the boil then simmer, stirring occaisionally,
until the rice turns into a thick glop - about 40 minutes. Add more water
if needed.

Remove and discard the spring onion and add the beef. Cook for two
minutes. Add the beans and cook for a further two minutes.

Chop the remaing spring onions and add, along with a dash of the sesame
oil.

Goes very well with chinese chilli sauce and/or soy sauce.

TREV@FIVEG.ICL.CO.UK (T.HALL)

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