Beef Congee Or A Thick Gloppy Rice Dish

8 oz Rump steak coarsely chopped

8 oz Long grain rice

Stock or water Piece of star anise 2 Cloves garlic, mashed

1 Inch piece of ginger sliced

-into 5-6 pieces 6 Spring onions

8 oz Mangetout

Salt, pepper Sesame oil Put the rice and four times it's volume of stock/water into a thick bottomed pan. Add the star anise, garlic, ginger, salt, pepper and half the spring onions. Bring to the boil then simmer, stirring occaisionally, until the rice turns into a thick glop - about 40 minutes. Add more water if needed. Remove and discard the spring onion and add the beef. Cook for two minutes. Add the beans and cook for a further two minutes. Chop the remaing spring onions and add, along with a dash of the sesame oil. Goes very well with chinese chilli sauce and/or soy sauce.
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