Chinese Beef & Rice In A Clay Pot

Chinese Beef & Rice In A Clay Pot
Cooking In Clay Pots, Adds So Much Flavor To Your Dish!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Ingredients
2  8oz. Filet of Beef Tenderloin, cubed
2 cups Shitake & Oyster mushrooms
1/2 onion, chopped
1 cup green onions, chopped + garnish
2 cups uncooked rice, divided
4 cups chicken stock, divided
1/2 tbsp vegetable oil
1/2 tsp grated ginger
1/2 tsp garlic, minced
1 tsp sesame oil
salt
pepper

 Cooking Tools
2 Chinese clay cooking pots with lids

Directions
Prepare Chinese clay pots with lids by submerging them in cold water for at least 30 minutes; drain then set aside.  In a frying pan on high heat; add vegetable oil and add cubed filet of tenderloin and sear and brown on all sides.  Add the chopped onions and garlic, ginger, salt and pepper, once onions just start to get slightly golden, remove beef and onions from the pan and set aside.  In the same pan, saute the Shitake mushroom and Oyster mushrooms until slightly brown; set aside.
To assemble clay pots: Add 1 cup of rice to each clay pot.  Pour 2 cups of chicken stock to each clay pot, lay mushrooms in equal portions in the pot. Place beef and onion mixture on top of the mushrooms, then add chopped green onions and drizzle each with sesame oil.  Place lid on the pot and place them in a cold oven, directly on the grill.  Set oven temperature at 425 Degrees F, bake in oven for 50 minutes, the liquid should be all absorbed and rice fully cooked. Take pots out of oven and let it cool down with lids on for 15 minutes.  Serve in pots with the Sweet Soy and Hoisin Dipping Sauce. (recipe below)
Serves 2

Sweet Soy And Hoisin Dipping Sauce

Ingredients
1/4 cup sweet soy sauce
1 tbsp Hoisin sauce
3 tbsp water
red pepper flakes (optional)

Directions
Whisk ingredients in a small bowl, divide into serving bowls.  Garnish with chopped green onions and red pepper flakes.