Recipes Soup Porridge Garlic Beef and Onion Congee 5.0 (1) 1 Review Savory and hearty, this Chinese congee is cooked with flavorful garlic beef and sautéed onions. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on February 18, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs 30 mins Yield: 4 Ingredients 1 cup raw long-grain white rice, rinsed 7 cups chicken or vegetable stock 1/2 teaspoon kosher or sea salt One-inch knob of ginger, peeled and sliced thin 2 tablespoons extra-virgin olive oil 1/2 medium red onion, diced 4 medium cloves garlic, minced 1 pound ground beef 2 teaspoons soy sauce 1/4 cup chopped cilantro Directions In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom. Simmer the congee for about 1 hour or until the congee is thickened and creamy. While the congee is cooking, heat a large skillet on medium-high heat. Add the oil, and then stir in the onion and garlic. Cook for about 1 minute or until soft, and then stir in the beef. Cook the beef for about 10 minutes or until browned and cooked through. Stir in the soy sauce, and then remove the skillet from the heat. Stir in the chopped cilantro. Pour the congee in serving bowls and top with the beef mixture. Serve the congee hot. Notes As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness. Rate it Print