Spicy Lemongrass Beef Congee with Crispy Shallots

Instructions

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear. Set aside.

   ~5 min
2. 2

   Thinly slice the beef sirloin against the grain. In a large bowl, marinate the beef with 1 tablespoon of fish sauce, 1/2 teaspoon of sugar, 1 finely minced garlic clove, and 1/2 inch of grated ginger. Let it marinate for at least 30 minutes.

   ~5 min
3. 3

   Prepare the aromatics: Finely mince the remaining 3 garlic cloves, grate the remaining 1/2 inch of ginger, and finely chop the white and light green parts of the lemongrass stalks. Finely chop the red chili, removing seeds if you prefer less heat.

   ~10 min
4. 4

   In a large pot, combine the rinsed rice, 8 cups of water, minced garlic, grated ginger, chopped lemongrass, chopped chili, and the remaining 1 tablespoon of fish sauce. Bring to a boil over medium-high heat.

   ~15 min
5. 5

   Once boiling, reduce the heat to low, cover, and simmer for at least 45 minutes, or until the rice has broken down and the congee has a thick, creamy consistency. Stir occasionally to prevent sticking.

   ~45 min
6. 6

   While the congee simmers, prepare the crispy shallots. Thinly slice the shallots. Heat vegetable oil in a medium saucepan over medium heat. Add the sliced shallots and fry, stirring frequently, until golden brown and crispy. This will take about 8-10 minutes. Be careful not to burn them.

   ~10 min
7. 7

   Using a slotted spoon, remove the crispy shallots from the oil and drain them on paper towels. Reserve the shallot-infused oil for later use if desired.

   ~2 min
8. 8

   Once the congee has reached the desired consistency, add the marinated beef to the pot. Stir well and cook for another 5-7 minutes, or until the beef is cooked through.

   ~7 min
9. 9

   Ladle the hot congee into serving bowls. Garnish generously with chopped cilantro, fresh mint leaves, and a generous sprinkle of crispy shallots. Serve immediately with lime wedges on the side.

   ~2 min