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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This comforting congee combines tender slices of beef, delicate egg shreds, and the earthy flavor of shiitake mushrooms with the freshness of lettuce. The pineapple juice tenderizes the beef beautifully, while the congee itself is soft and silky. Perfectly seasoned with light soy sauce, white pepper, and a touch of ginger, this dish is a harmonious blend of textures and flavors.
Health Benefits of Beef & Lettuce Congee
1. Nourishes the spleen and stomach, easy to digest
The...
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1. Prepare all ingredients and set them aside.
Peel the pineapple, cut one quarter of it into chunks, blend into puree. Pour the pineapple juice over sliced beef, mix well and marinate for 15 minutes to make the beef tender.
2. Rinse the rice thoroughly. Bring water to a rolling boil, then add rice and cook over high heat.
Rinse shiitake mushrooms and soak them in water in advance. Change the soaking water every 30 minutes to remove impurities.
3. Slice the beef thinly. Marinate with a little salt, light soy sauce, cornstarch, white pepper, 3 drops of cooking wine and cooking oil for a while. For extra tender beef, blend ¼ pineapple into juice and mix well with beef before marinating.
Slice the marinated beef thinly. Add a little cornstarch, light soy sauce, ground pepper, ginger and 3 drops of cooking wine, stir evenly and set aside.
4. Shred the lettuce and set it aside for later use.
Wash the rice thoroughly, add plenty of water and cook into soft congee over medium heat.
5. Soak shiitake mushrooms in advance, then slice them thinly. Shred ginger strips. Add mushrooms and ginger to the congee when the rice is 70%–80% cooked.
Chop lettuce into small pieces and set aside.
6. Once the rice and mushrooms are boiling, crack 2 eggs into the marinated beef and stir well.
Bring the congee to a gentle simmer, add the seasoned beef and stir quickly to separate the meat slices.
7. Add the beef mixture and shredded lettuce into the congee, stir continuously for about 1 minute, then season with salt and turn off the heat.
Beat the eggs, slowly pour them into the congee while stirring to form egg shreds. Add shiitake mushrooms and cook for a short time.
Do not marinate beef with pineapple juice for too long. The enzymes in pineapple will break down the meat completely and turn beef into mush. Marinate for only 3–5 minutes maximum.
Feel free to DIY and adjust ingredients to your taste.
If you are allergic to nuts, you may skip them. No need to force ingredients, mix and match freely.
Put chopped lettuce into the congee, stir well, season with a little salt to taste, then turn off the heat and serve.
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Soak shiitake mushrooms ahead of time and replace the water every 30 minutes.
Cut beef into thin slices or small dices as you prefer. Do not boil the beef for too long after putting it in the congee, otherwise the meat will turn tough.
You can also whisk the eggs first before pouring them into the congee, separate from the beef.
Do not add too much cooking wine; only 3 drops are enough. Excess cooking wine will overpower the original flavor of the beef.
Pineapple juice is the key to tender beef: the natural enzymes in pineapple break down muscle fibers, making the beef soft and juicy.
Can I use canned pineapple instead of fresh?
Fresh pineapple is recommended as it contains natural enzymes that tenderize the beef effectively. Canned pineapple may not have the same effect.
How long should I cook the beef in the congee?
Cook the beef briefly until it is just cooked through to avoid it turning tough.
Can I substitute lettuce with another vegetable?
Yes, you can use spinach or bok choy as alternatives for lettuce.
What type of rice is best for congee?
Short-grain or medium-grain rice works best for congee as it becomes creamy when cooked.
Can I skip the pineapple juice step?
The pineapple juice is essential for tenderizing the beef, but you can skip it if you prefer a firmer texture.
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