Go Back

Savory Beef Porridge with Rice

Here’s another Rice and Steak recipe that originates from South East Asian ingredients and cooking techniques. It can be described as a piquant and viscous beef steak stew, which can be enjoyed with long-grain basmati rice or a traditional bread called ‘Naan.’
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Course Main Course
Cuisine Chinese
Servings 8 people
Calories 400 kcal

Ingredients
  

  • 1 cup boneless beef steak cut into small cubes
  • 1 cup whole wheat grains (broken grains or crushed oats)
  • ½ cup yellow lentils (split green grams)
  • ¼ cup red lentils
  • ¼ cup split chickpea lentils
  • ¼ cup barley
  • 1 large onion (finely chopped)
  • 2 tbsp ginger-garlic paste
  • 2 tsp tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp all-spice mix powder
  • ½ tsp ground cumin
  • Salt to taste
  • 6 cups 6 cups of beef broth
  • Cooking oil or clarified butter for frying
  • Fresh coriander leaves (chopped for garnish)
  • Fried onions for garnish
  • Ginger slices for garnish
  • Lemon wedges for serving

Instructions
 

  • Wash the wheat grains, yellow lentils, red lentils, split chickpea lentils, and barley. Soak them in water for 2-3 hours.
  • Heat oil or butter in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
  • Add in the ginger-garlic paste and cook for a minute until fragrant.
  • Throw in the beef cubes and cook until all sides are browned.
  • Drain the wheat grains, barley, and lentils, and then add them to the cooking pot.
  • Next, put in the red chili powder, turmeric powder, all-spice mix powder, ground cumin, and salt. Mix well to distribute the ingredients evenly.
  • Pour in the beef broth and stir everything together.
  • Cook on low heat for about 3-4 hours until the meat and grains become tender and fall apart. Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
  • Once the meat and grains are cooked, use a hand blender or masher to blend the mixture to a smooth consistency. If you prefer a chunkier texture, you may skip this step.
  • Adjust the viscosity of the mixture by adding some water if deemed necessary. The stew should have a thick and porridge-like consistency.
  • In a separate pan, heat a little oil and fry some sliced onions until golden and crispy. Set aside for garnishing.
  • Serve the savory beef porridge hot, garnished with fried onions, chopped coriander leaves, ginger slices, and a squeeze of lemon juice. It pairs well with naan bread or rice.

Notes

Additional Nutritional Value:
Protein: 15-20g | Carbohydrates: 40-50g | Fat: 8-12g | Fiber: 6-8g | Sodium: 500-800mg | Iron: 2-4 mg | Calcium: 30-50 mg | Vitamin C: 2-4 mg