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Close up of Beef Congee in a bowl.
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5 from 1 vote

Beef Congee

Grandma's Beef Congee is so comforting. Aside from the classic seasoning you'd find in Asian pantries, this recipe only needs 2 main ingredients!
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese, Vietnamese
Servings: 10
Calories: 516kcal
Author: Jeannette


  • ladle
  • wooden spoon/chopsticks (used for breaking up the mince)


For The Meat

  • 1 kg / 2.2 lb beef mince (or to preference)
  • 1 tbsp fish sauce (or to taste)
  • 1 tsp pepper
  • 1 tbsp chicken bouillon powder
  • 1 tsp sesame oil

For The Rice

  • 1 1/2 US cup rice
  • 4 L / 17 US cup water (or to preference)
  • 3 tsp salt (or to taste)
  • 1 tsp chicken bouillon powder
  • 3 tbsp fish sauce


  • Marinate the meat with 1 tbsp fish sauce, 1 tbsp chicken bouillon powder, the pepper and sesame oil. Let it sit while you work on the rice.
  • Bring the water to a boil. Meanwhile, wash the rice and drain. Pour the grains into the boiling water along with 1 tsp chicken bouillon powder, 3 tsp salt and 3 tbsp fish sauce.
  • Let it simmer for on medium-high heat for 40 minutes or until it reaches your preferred consistency.
    Pro Tip: Stir the pot every 10-15 minutes to prevent the grains from sticking to the bottom.
  • Turn the heat up to high and scoop up half a ladle of the cooked rice. Add 1-2 tbsp of the marinated mince into the ladle and mash the meat through until cooked and minced. Pour it into the pot and repeat until all the beef is mixed in.
  • Let it simmer for another 10 minutes on medium heat.
  • Serve the Beef Congee hot as is!


  • Opt for a fattier beef cut. You'll get more flavor in your Beef Congee when the fat renders and cooks through the dish.
  • Marinate for longer. We do this with many dishes to ensure the seasoning infuses deeply into the meat.
  • Use chopsticks when mincing. When the meat goes in the ladle, choose a kitchen tool that will give you a finer minced texture. Chopsticks work well because they can separate the chunks quickly.
  • Butchers may not have ground beef on hand, but you can ask them to use their mincing machines to process any cut of beef for you. Choose one that suits your meat to fat ratio preference. For example, shoulder would be on the leaner side whereas brisket is fattier.
  • We use white Jasmine rice, but you can use whichever you prefer. Just keep in mind that different types will have different cooking times.


Calories: 516kcal | Carbohydrates: 1g | Protein: 35g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 1584mg | Potassium: 565mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg