Vietnamese · Dinner
Beef Rice Porridge
Vietnamese rice porridge simmered with broken jasmine rice until creamy, topped with thin slices of pan-seared beef sirloin, scallion, fried shallot and cracked black pepper. Finished with a squeeze of lime and fresh cilantro, this savoury congee-style bowl is warming, mild and lightly gingery.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
437Calories
38.5gProtein
13.6gFat
45.1gCarbs
4.3gSugar
1.9gFiber
1219mgSodium
107mgChol
5.2gSat Fat
690mgPotassium
45mgCalcium
3.9mgIron
2.8mcgVitamin B12
9mgVitamin C
low-calorie
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Rinse jasmine rice until water runs clear. Slice half the ginger thin, julienne the rest. Slice beef sirloin very thin against the grain.
2
Simmer
Combine rinsed rice, beef stock, water and sliced ginger in a saucepan. Bring to a boil over high heat, then reduce to low and simmer uncovered 35 minutes, stirring occasionally, until grains burst and porridge coats the spoon.
3
Sear
Heat vegetable oil in a small skillet over high heat until shimmering. Sear beef sirloin 45 seconds per side until surface browns but centre stays pink.
4
Plate
Ladle porridge into a bowl. Fan seared beef over top, scatter julienned ginger, scallion, fried shallot, cilantro and black pepper. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g beef sirloin
- 100g100g jasmine rice
- 720ml720ml beef stock
- 240ml240ml water
- 5cm piece ginger
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar
- 22 scallion
- 2 tbsp2 tbsp fried shallot
- 2 tbsp2 tbsp cilantro leaves
- 1/2 tsp1/2 tsp black pepper
- 22 lime wedge
- 2 tsp2 tsp vegetable oil
