Loco Moco (Gluten-Free Gravy)

Instructions

1. 1In a large bowl, combine the about 680 g ground beef with the 1 tsp sea salt and 1/2 tsp black pepper. Mix gently with your hands until just combined. Divide the mixture into 4 equal portions and form each into a patty, about 1.9 cm thick.
2. 2Heat a large skillet over medium-high heat (400°F / 200°C). Cook the 4 beef patties for 4-5 minutes per side, or until they reach an internal temperature of 55°C for medium-rare. Remove the patties from the skillet and set them aside on a plate.
3. 3In the same skillet, reduce the heat to medium (175°C). Carefully crack the 4 eggs into the skillet and fry them for 2-3 minutes, or until the yolks are runny. Remove the eggs from the skillet and set them aside.
4. 4Add the 1/2 onion, finely chopped, and the 2 cloves garlic, minced, to the same skillet. Sauté over medium heat for 3-4 minutes, stirring occasionally, until the onion is softened and translucent.
5. 5In a small bowl, whisk together the 2 cups beef broth and the 2 tbsp arrowroot powder until the mixture is completely smooth with no lumps.
6. 6Pour the beef broth and arrowroot mixture into the skillet with the sautéed onion and garlic. Bring the liquid to a simmer over medium heat, stirring constantly. Continue to simmer and stir for 2-3 minutes, or until the gravy has thickened enough to coat the back of a spoon. Stir in the 2 tbsp coconut aminos.
7. 7To assemble, place 1 cup of cooked rice into each of the 4 serving bowls. Top each bowl with one of the cooked beef patties, then a fried egg, and finally, spoon a generous amount of the prepared gravy over everything. Serve immediately.

Substitutions

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