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    • Mar 8
    • 2 min read

From The North Grove's Kitchen: Sebastian's Beef & Ginger Congee

Updated: Mar 11

Special guest chef and farmer, Sebastian Chow visited The North Grove for our Food Demo program to demonstrate how to make congee.


Sebastian left the busy, fast-paced restaurant lifestyle for a slower-paced life spent with his family on Green Gardens Farm, growing beautiful fruits and veggies. They are regular Saturday vendors at the Halifax Brewery Market.


A nutritious rice porridge made with hearty beef broth and ginger, the health benefits of congee have established the dish as a "medicinal food" in China. It is especially great for promoting digestive health, and it can be easily prepared at home.



Makes: 4 servings 

 

Ingredients

  • 1 cup jasmine rice  

  • 8 cups water  

  • 1lb ground beef  

  • 1 tbsp Chinese cooking wine (optional) 

  • 1 tbsp oyster sauce  

  • 1 tbsp cornstarch  

  • 2 tbsp salt  

  • 1 tbsp oil  

  • 2-inch piece of fresh ginger  

  • 3 green onions 

  • 1 small handful of cilantro 

  • 1/4 cup peanuts  

  • 1 pinch of white pepper (or black pepper to substitute)  

  • chili oil (optional) 


Instructions

  1. Wash, rinse, and drain rice. Freeze in a bag or container overnight or for at least 4 hours.  

  2. Marinate beef with cooking wine, oyster sauce, cornstarch, and 1 tbsp of salt. Mix well and let sit for at least 30 minutes. 

  3. Peel, roughly chop and smash 3/4 of the ginger. Julienne (cut into sticks) the other 1/4. Thinly slice green onions, small chop cilantro and peanuts.  

  4. Heat oil in a large pot over medium-high heat. When hot, just before oil begins to smoke, add smashed ginger and stir for 30 seconds. Once aromatic, add the ground beef, breaking up large chunks. Cook for a few minutes, until some of the liquid has evaporated. 

  5. Add the 8 cups of water to the pot and increase heat to bring to a boil. Once boiling, add in frozen rice and stir until it returns to a boil. Once back to boil, turn it down to medium and put the lid on halfway. 

  6. Cook for 15 minutes until the rice grains break apart and the liquid begins to thicken. Add salt to taste. Divide into bowls and garnish with the julienned ginger, scallions, peanuts, cilantro, white pepper, and chili oil. Enjoy! 




If you want to share photos of your cooking or have any questions please feel free to get in touch with Marlee at mlacourciere@thenorthgrove.ca.

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