Loco Moco (Hawaiian Beef and Egg over Rice)

A 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 a fried egg.

Loco Moco is an incredibly comforting dish first created in 1949 at the Lincoln Grill in Hilo, Hawaii.

It has now evolved into dozens of different variations (even Loco Moco Pizza!), 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 few different components, but overall everything comes together relatively easily with just a bit of prep.

A Few Loco Moco Tips

For best results use an 80/20 ground beef as the base for the Loco Moco.

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 (1.25 centimeter) thick patties. Over-mixing will cause the beef to become tough.

Refrigerate the beef patties 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. 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. If too thin, add a little more cornstarch. If too thick, add a little more beef stock.

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?

Try my: 

• Soboro Don (Japanese Minced Chicken Bowl) 
• Bulgogi Dupbap (Korean Soy Garlic Beef over Rice) 
• Niratama Donburi (Japanese Eggs with Garlic Chives over Rice)

Loco Moco (Hawaiian Beef and Egg over Rice) Recipe

Adapted from Jun-blog

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5 from 3 votes

Loco Moco

A 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 a fried egg.

Course Main

Cuisine Hawaiian

Keyword beef, egg, Hawaii, Hawaiian, Loco Moco, meat, rice

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

0 minutes minutes

Total Time 55 minutes minutes

Servings 4 Servings

Ingredients

For the beef:

• 1 pound (450 grams) 80/20 ground beef
• 1/4 medium onion peeled and minced
• 2 cloves garlic peeled and minced or grated
• 1 teaspoon worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the gravy:

• 2 tablespoons (30 milliliters) vegetable oil
• 3/4 medium onion peeled and chopped
• 2 cups (470 milliliters) beef stock
• 2 teaspoons soy sauce
• 1 teaspoon worcestershire sauce
• 1 tablespoon cornstarch
• 1 tablespoon (15 milliliters) water

For serving:

• 1 tablespoon (15 milliliters) vegetable oil
• 4 cups steamed white rice
• 4 fried eggs
• 2 green onions green parts only, thinly sliced

Instructions

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 (1.25 centimeters) 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.

To assemble:

• 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.