Chinese Soy Beef & Ginger Rice Congee
Take your cooking skills to the next level!
Time to unleash your inner chef! Tender, sweet soy beef rests atop a silky ginger rice congee, offering a comforting blend of savoury and aromatic flavors. Finished with a drizzle of garlic chilli oil and crispy shallots, this dish delivers a satisfying kick with every spoonful.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
ginger paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
1 tin
sweetcorn
1 packet
Asian Greens
2
radish
2 clove
garlic
pinch
chilli flakes
½ packet
Soy Sauce Mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )
1 packet
Beef Mince
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
5 cup
boiling water
¼ tsp
salt
¼ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Add ginger paste and jasmine rice, stirring, until fragrant, 1-2 minutes. • Stir in the boiling water (5 cups for 2 people / 10 cups for 4 people) and chicken-style stock powder. Cover with a lid and simmer over medium heat, stirring occasionally, until rice is tender, 20 minutes.
• Meanwhile, drain sweetcorn. • Roughly chop Asian greens. Thinly slice radish into sticks. Finely chop garlic.
• Once rice is tender, remove lid and stir in sweetcorn and the salt. • Reduce heat to medium-low and simmer, uncovered, until congee has thickened, 15-20 minutes. Season to taste.
TIP: Add an extra dash of water to your congee if you prefer a thinner consistency.
• While congee is thickening, in a small heatproof bowl, combine garlic, the brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. • Stir in soy sauce mix (see ingredients) until combined. Set aside.
TIP: The hot oil will bubble up and 'cook' the garlic.
• When congee has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. • Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add sweet soy seasoning, Asian greens and a splash of water and cook, until fragrant and wilted, 1-2 minutes.
• Divide ginger rice congee between bowls. Top with Chinese sweet soy beef and radish. • Drizzle garlic chilli oil over congee. Sprinkle over crispy shallots. Enjoy!