Gluten-Free Hawaiian Loco Moco

Ingredients

• 4 cups Cooked White Rice
• 1 pound Ground Beef
• 1 medium Onion
• 2 cloves Garlic
• 2 cups Beef Broth
• 2 tablespoons Tamari (Gluten-Free Soy Sauce)
• 2 tablespoons Tapioca Starch
• 4 large Eggs
• 2 tablespoons Vegetable Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Place 4 cups of cooked white rice in a bowl and cover to keep warm.
2. 2Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Add 1 pound of ground beef, 1 medium onion (finely chopped), and 2 cloves of garlic (minced). Cook, breaking up the beef with a spoon, for 8-10 minutes, until the beef is browned and the onion is softened.
3. 3Pour in 2 cups of beef broth and 2 tablespoons of tamari. Bring the mixture to a simmer, which is a gentle bubbling, and cook for 5 minutes.
4. 4In a small bowl, whisk together 2 tablespoons of tapioca starch with 2 tablespoons of cold water until smooth. Slowly pour this slurry into the simmering skillet while stirring constantly. Continue to stir and cook for 2-3 minutes, until the gravy thickens to a consistency that coats the back of a spoon.
5. 5Season the gravy with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well.
6. 6While the gravy is simmering, heat a separate non-stick skillet over medium heat (350°F / 175°C). Carefully crack 4 large eggs into the skillet and cook for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference.
7. 7To assemble, place a generous scoop of the warm 4 cups of cooked white rice onto each of the 4 plates. Spoon the savory beef gravy over the rice, and then carefully place one fried egg on top of the gravy.

Substitutions

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