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Beef and Egg Congee

Soups and Congees

Beef and Egg Congee
1 cup long-grain rice
1/4 cup sweet rice
4 ounces flank steak, slivered
1 teaspoon soy sauce
1 teaspoon rice wine
1 teaspoon sesame oil
8 cups chicken broth
1 egg, beaten
1 teaspoon cornstarch mixed with 1 teaspoon water
1 scallion, minced
1. Soak both rice varieties in a cup of cold water for twenty minutes, then drain. Then add three to six cups cold water and cook them for two hours (more water if you like your congee thinner, less if you like it thicker).
2. Mix flank steak with soy sauce, wine, and sesame oil.
3. Heat the broth, but do not boil it. Then add the beef mixture and simmer for two minutes. Add this to the rice, stir well and bring it to the boil. Slowly add the egg, stirring continuously.
4. Add the cornstarch mixture and stir well. Remove from the heat, add the scallion, and serve.

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