Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::2
Ingredients
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2 (4 ounce) patties ground beef
1 pinch salt and freshly ground black pepper to taste
1 pinch cayenne pepper
1 ½ cups beef stock
4 teaspoons soy sauce
1 teaspoon Worcestershire sauce
4 teaspoons cornstarch
2 teaspoons ketchup
2 teaspoons white sugar (Optional)
2 drops sesame oil, or to taste
2 teaspoons unsalted butter, divided
2 tablespoons minced green onions, white and light green parts only
2 eggs
2 cups hot cooked white rice
Directions
Season patties with salt, pepper, and cayenne; set aside.
Whisk together beef stock, soy sauce, Worcestershire sauce, cornstarch, ketchup, sugar, and sesame oil in a bowl; set aside.
Dotdash Meredith Food Studios
Melt 1 teaspoon butter in a skillet over medium-high heat. Cook patties in the hot skillet until the bottoms are nicely browned, about 5 minutes. Flip patties; add green onions and cook until both beef and onions are browned, 4 to 5 minutes. Remove patties and most of green onions to a plate.
Dotdash Meredith Food Studios
Pour beef stock mixture into the skillet. Stir, scraping up browned bits from the bottom, until thickened, about 2 minutes. Reduce heat to low and reserve gravy until needed.
Dotdash Meredith Food Studios
Melt remaining butter in another skillet over medium heat. Add eggs to the skillet and fry side-by-side until whites are set and yolks are still runny.
Divide rice between 2 serving bowls. Place patties over rice, spoon gravy on top, and add fried eggs.
Dotdash Meredith Food Studios
Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS
Chef’s Notes
I recommend using a thin 4-ounce patty because it's easier to eat and provides a better beef-to-rice-to-gravy ratio.
A beef patty is commonly used in this dish, but SPAM, roast pork, and seafood are also used.