Loco Moco (Shellfish-Free)

Ingredients

• 4 cups Cooked White Rice
• 1.5 lb Ground Beef
• 4 each Eggs
• 2 cups Beef Broth
• 2 tbsp Cornstarch
• 1 tbsp Soy Sauce
• 1/2 medium Onion

Instructions

1. 1In a large bowl, combine the 1.5 lb ground beef with the 1/2 medium onion, finely chopped. Form the mixture into 4 equal hamburger patties. Season the patties with salt and pepper.
2. 2Heat a 12-inch skillet over medium-high heat (400°F / 200°C). Add the 4 hamburger patties and cook for 5-7 minutes per side, or until the internal temperature reaches 160°F (71°C). Remove the patties from the skillet and set aside.
3. 3In the same skillet, reduce the heat to medium (350°F / 175°C). Carefully crack the 4 eggs into the skillet. Cook for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference. Remove the eggs from the skillet and set aside.
4. 4In a medium saucepan, add the finely chopped 1/2 medium onion. Cook over medium heat (350°F / 175°C) for 3-5 minutes, stirring occasionally, until the onion is softened and translucent.
5. 5Pour the 2 cups of beef broth into the saucepan with the softened onion. Add the 1 tbsp soy sauce. Bring the mixture to a simmer over medium-high heat (400°F / 200°C).
6. 6In a small bowl, whisk together the 2 tbsp cornstarch with 2 tbsp cold water until smooth, creating a slurry. Gradually whisk the cornstarch slurry into the simmering liquid in the saucepan. Continue to simmer, stirring constantly, for 1-2 minutes, or until the gravy has thickened. Remove from heat.
7. 7To assemble: Divide the 4 cups of cooked white rice among 4 bowls. Place one cooked hamburger patty on top of the rice in each bowl. Carefully place one fried egg on top of each hamburger patty. Spoon the thickened gravy generously over the egg and patty.

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