Loco Moco (Soy-Free)

Instructions

1. 1In a bowl, combine the about 680 g ground beef with 1 tsp salt and 0.5 tsp black pepper. Divide the mixture into 4 equal portions and form each portion into a patty. Press down lightly in the center of each patty to prevent them from puffing up during cooking.
2. 2Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (400°F / 200°C). Carefully place the 4 patties in the hot skillet. Cook for 5-7 minutes per side, until the internal temperature reaches 72°C and they are browned. Remove the patties from the skillet and set them aside on a plate.
3. 3Reduce the skillet heat to medium (175°C). Add the 2 tbsp butter to the same skillet. Once melted, add the 1 medium onion, finely chopped, and the 2 cloves garlic, minced. Sauté for 3-5 minutes, until the onion is softened and translucent.
4. 4Sprinkle the 2 tbsp all-purpose flour over the sautéed onion and garlic. Stir continuously and cook for 1 minute until the flour is lightly golden.
5. 5Gradually pour in the 2 cups beef broth while whisking constantly to prevent lumps. Add the 2 tbsp coconut aminos and continue whisking. Bring the mixture to a simmer and cook, stirring occasionally, for 5-7 minutes, or until the gravy has thickened enough to coat the back of a spoon.
6. 6In a separate non-stick skillet, heat a little more vegetable oil or butter over medium heat (175°C). Crack the 4 large eggs into the skillet and fry them until the whites are set and the yolks are cooked to your preference, about 3-5 minutes.
7. 7To assemble, place 1 cup of cooked white rice into each of the 4 serving bowls. Place one cooked hamburger patty on top of the rice in each bowl. Ladle a generous amount of the thickened gravy over each patty. Finally, carefully place one fried egg on top of the gravy in each bowl.

Substitutions

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