Recipe for Loco Moco (Hawaiian Beef and Egg over Rice)! A seasoned beef patty is placed over a bed of rice and covered with a rich gravy and fried egg for a comforting meal any time of day.
Loco Moco is an incredibly comforting and filling dish first created in 1949 at the Lincoln Grill in Hilo, Hawaii. It has now evolved into dozens of different variations, but at its base you will find a bed of steamed white rice topped with a seasoned beef patty, rich gravy, and a more recent addition of a fried egg.
There are a small handful of different components to layer together, but each is relatively easily.
I kept the beef patties simple with onion, garlic, Worcestershire sauce, salt, and pepper. I have also seen other recipes include breadcrumbs, egg, and other additions. Mix the ingredients until just combined before dividing into four equal pieces and forming into 1/2 inch thick patties. Over-mixing will cause the beef to become tough. Refrigerate for about 20 minutes to give the flavors a chance to blend as you prepare the gravy.
For the gravy, I like to use the remaining chopped onion and caramelize it before pouring in the beef stock and seasonings. To caramelize the onions, slowly cook over medium-low heat while stirring occasionally until golden brown. Sautéed mushrooms are another favorite addition. Adjust the seasonings as needed to taste. If your beef stock has a decent amount of salt, you may not need to add any more, especially with the Worcestershire sauce and soy sauce. I used cornstarch mixed with a little water to thicken the simmering gravy, but a roux with flour is also common.
Immediately before serving, I covered the Loco Moco with a fried egg (I like to keep the yolk runny with lightly fried edges to blend with all the layers below), a few thinly sliced green onions, and a sprinkling of black pepper.
Looking for more rice bowl ideas?
Loco Moco (Hawaiian Beef and Egg over Rice) Recipe
Adapted from Jun-blog
For the beef:
- 1 pound 80/20 ground beef
- 1/4 medium onion minced
- 2 cloves garlic minced or grated
- 1 teaspoon worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the gravy:
- 2 tablespoons vegetable oil
- 3/4 medium onion chopped
- 2 cups beef stock
- 2 teaspoons soy sauce
- 1 teaspoon worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 4 cups steamed white rice
- 4 fried eggs
- 2 green onions green parts only, thinly sliced
To make the beef patties:
- In a medium bowl, combine the ground beef with the onion, garlic, worcestershire sauce, salt, and pepper.
- Divide the beef into 4 equal pieces and form each into a patty about 1/2 inch thick. Refrigerate for 20 minutes.
To make the gravy:
- While the beef patties rest in the refrigerator, prepare the gravy. In a large skillet, drizzle the vegetable oil over medium low heat. Add the chopped onion and cook, stirring occasionally, until beginning to caramelize, 20-30 minutes. Adjust between medium low to low to keep the onions from burning.
- Pour in the beef stock and season with the soy sauce and worcestershire sauce. Bring the mixture to a simmer.
- In a small bowl, whisk together the cornstarch and water. Pour into the simmering stock and stir to combine. Continue to simmer, stirring often, until the mixture has thickened. Remove from heat. Adjust seasonings as desired.
- Remove the beef patties from the refrigerator.
- In a large skillet, drizzle 1 tablespoon oil over medium high heat. Add the beef patties, in batches if needed to avoid overcrowding, and cook until browned, about 4 minutes on each side.
- Divide the steamed rice among four bowls. Top with each with a beef patty, the gravy, and fried egg. Serve immediately topped with green onions.