Steak and Butter Rice Congee

1.Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2.In a large pot, combine the rinsed rice, 8 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat.

3.Once boiling, reduce the heat to low and simmer uncovered for about 1 hour, stirring occasionally, until the rice breaks down and the mixture becomes creamy. Add more water if necessary to achieve a porridge-like consistency.

4.While the congee is cooking, heat the vegetable oil in a skillet over medium-high heat. Add the thinly sliced steak and cook for 2-3 minutes until browned but still tender.

5.Season the steak with soy sauce, sesame oil, and ground black pepper. Stir to coat evenly, then remove from heat and set aside.

6.Once the congee has reached the desired consistency, stir in the minced garlic, julienned ginger, oyster sauce, and fish sauce. Adjust seasoning to taste.

7.Ladle the congee into serving bowls and top each with a portion of the cooked steak.

8.Add a knob of salted butter on top of the steak in each bowl, allowing it to melt into the hot congee.

9.Garnish with chopped green onions, fried shallots, and fresh cilantro leaves before serving.