Beef Congee (Jook/粥) – Carmy

Made with pantry staples and simple ingredients, this Beef Congee is savoury, hearty, and a classic Chinese rice porridge that is perfect for any time of the day. Comfort in a bowl, you will love this simple congee.

Growing up, I ate a ton of congee (jook/粥), and my go-to one was always ground pork or ground beef congee. It’s a recipe that has a huge range. We go out and order it for brunch but we’ll also eat it when we’re sick! Enjoy it for breakfast, lunch, or dinner. It’s the ultimate comfort dish.

A bowl of beef congee with fried dough, pork floss, and green onions with a spoon inside.

If you’re not familiar with congee, it is a type of rice porridge. There are many variations of congee: plain, chicken, fish, shrimp, eggs, vegetables, and more. You don’t even need a recipe to make plain congee. Simple add a cup of rice to a pot with 8 to 10 cups of water and simmer and season to your taste. It’s really that easy! Toppings are endless as well!

Close up of a bowl of beef congee with fried dough, pork floss, and green onions as garnish.

Ingredients You’ll Need

Ingredient for beef congee.
  • olive oil — or a neutral oil of your choice.
  • ground beef — I went with a lean ground beef but it’s up to you if you want to use a fattier cut.
  • salt
  • onion powder
  • garlic — I always have minced garlic ready to go as I freeze my garlic.
  • soy sauce — I like light soy sauce.
  • rice — I use jasmine rice.
  • chicken stock — use a low-sodium chicken stock. You can also use vegetable stock, beef stock, mushroom stock, etc.
  • optional: dried scallops — I love adding dried scallops to my congee for extra flavour but if you don’t have it, feel free to skip it. You can find them at Asian grocery stores. I usually grab them from the refrigerated aisle by the tofu at T&T. You can see the packaging down below.
Dried scallops.

How to Make Congee

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