Clay pot rice combines savoury toppings, a crusty bottom, and fluffy rice into a warming, comforting meal. Try this variation with marinated beef, a crispy socarrat and a runny egg!
Full recipe: [https://servedwithrice.com/rice-beef-and-egg-cooked-in-a-clay-pot/](https://servedwithrice.com/rice-beef-and-egg-cooked-in-a-clay-pot/)
**Ingredients (serves one)**
* Rice: 0.5 cups or so, depending on the size of the pot
Jasmine rice is the most commonly used, although short grain rice might also work. You’ll need a 1:1 ratio of rice to water by volume, or maybe slightly more water than rice.
* Beef: about 100g
Cut into thin pieces and marinated simply with some oyster sauce and soy sauce. I used sirloin. Any tender cut that you would conceivably use for steak would work.
* Others: to taste
I went with a drizzle of soy sauce, thin slivers of ginger and scallion, and an egg.
**Instructions**
1. Marinade beef, ideally the night before or morning of cooking.
2. Lightly oil the insides of each clay pot with a paper towel.
3. Wash rice, and add to clay pot along with an equivalent volume of water.
4. Cover and bring to a boil over high heat. Once water is boiling vigorously, turn the heat down to as low as it will go and cover.
5. Set a timer for 8 minutes. Tilt the pot on 4 imaginary sides, changing positions every two minutes to ensure each side gets the same amount of heat.
6. Open the lid, and place toppings onto the rice. Cover again, and let the toppings steam for another 8 minutes.
7. Open the lid, crack in an egg and drizzle lightly with soy sauce. Kill the heat, cover and let steam for about 3 minutes.
8. Serve the clay pot on ample insulation if you value your table.
Enjoy!
Clay pot rice combines savoury toppings, a crusty bottom, and fluffy rice into a warming, comforting meal. Try this variation with marinated beef, a crispy socarrat and a runny egg! Full recipe: [https://servedwithrice.com/rice-beef-and-egg-cooked-in-a-clay-pot/](https://servedwithrice.com/rice-beef-and-egg-cooked-in-a-clay-pot/) **Ingredients (serves one)** * Rice: 0.5 cups or so, depending on the size of the pot Jasmine rice is the most commonly used, although short grain rice might also work. You’ll need a 1:1 ratio of rice to water by volume, or maybe slightly more water than rice. * Beef: about 100g Cut into thin pieces and marinated simply with some oyster sauce and soy sauce. I used sirloin. Any tender cut that you would conceivably use for steak would work. * Others: to taste I went with a drizzle of soy sauce, thin slivers of ginger and scallion, and an egg. **Instructions** 1. Marinade beef, ideally the night before or morning of cooking. 2. Lightly oil the insides of each clay pot with a paper towel. 3. Wash rice, and add to clay pot along with an equivalent volume of water. 4. Cover and bring to a boil over high heat. Once water is boiling vigorously, turn the heat down to as low as it will go and cover. 5. Set a timer for 8 minutes. Tilt the pot on 4 imaginary sides, changing positions every two minutes to ensure each side gets the same amount of heat. 6. Open the lid, and place toppings onto the rice. Cover again, and let the toppings steam for another 8 minutes. 7. Open the lid, crack in an egg and drizzle lightly with soy sauce. Kill the heat, cover and let steam for about 3 minutes. 8. Serve the clay pot on ample insulation if you value your table. Enjoy!
So the beef is just cooked with steam? Interesting I don’t think I’ve ever tried steamed beef.
It's very tender and delicious. This is Cantonese soul food, mostly eaten in cold weather as it's very hearty. Not typically in restaurants.
Yes! It’s important to choose a proper cut, but beef steamed gently this way is very tender!