Hawaiian Loco Moco {Hamburger Steak}
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Hawaiian Loco Moco is an original native recipe of hamburger steak served over white rice with rich gravy and a fried runny-yolk egg. It’s cozy comfort food times ten!
Also, try Porcupine Meatballs. We like both with 10 minute rolls or fluffy yeast rolls, salad, and a classic dessert like better than boxed fudgy brownies.
Hawaiian Loco Moco
Besides the robust flavor, the best part of this meal is that it’s ready in 30 minutes!
Additionally, it’s budget-friendly with ordinary ingredients. You probably already have rice in your pantry, eggs in the fridge, and seasonings. All you need to grab is fresh ground beef and you’re set to make Loco Moco!
I also want to mention that this hamburger steak is excellent to make ahead of time. You may prefer to prep the ground beef patties and gravy and then cook them when you’re ready. However, you may want to make the entire recipe. It freezes and reheats lovely.
Another, all in one, easy recipe for you to put on rotation is this yummy Cauliflower Chicken Casserole.
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The quick video slide below shows the ingredients and process for this recipe.
What you’ll need for Hawaiian hamburger steak
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Ground beef
- Salt
- Ground black pepper
- Cayenne pepper
- Beef broth
- Low-sodium soy sauce
- Worcestershire
- Ketchup
- Cornstarch
- Rice
- Butter
- Green onions
- Eggs
- Rice
What lean-to-fat ground beef do I use?
I like to use 80:20 or 85:15 lean-to-fat. It has the best flavor and texture in my opinion. However, you can use what you like best.
As well, you can use ground turkey or ground chicken for a lighter option.
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Hawaiian Loco Moco {Hamburger Steak}
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Ingredients
- 2 4-ounce ground beef
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional
- 1 and ½ cups beef broth
- 4 teaspoons low sodium soy sauce
- 1 teaspoon Worcestershire sauce sauce
- 4 teaspoons cornstarch
- 2 teaspoon ketchup
- 1 teaspoons unsalted butter divided
- 2 tablespoons green onions minced, white & light green parts only
- 2 large eggs
- 2 cups cooked rice I like white rice for this.
Instructions
- Cook rice.
- Season the beef with salt, pepper, and cayenne.
- Whisk together the stock, soy sauce, Worcestershire, cornstarch, and ketchup in a bowl.
- Melt 1 teaspoon of butter in a skillet over medium-high heat. Cook patties in the hot skillet until the bottoms are browned. This takes about 5 minutes. Turn patties. Add green onions and cook until both beef and onions are browned, 4 to 5 minutes. It usually takes less time on the second side. Remove the patties and green onions to a plate.
- Pour the beef broth mixture into the skillet. Stir and scrape the browned bits from the bottom. Stir until thick, about 2 minutes. Reduce heat to low and reserve until needed.
- Melt the remaining butter in another skillet over medium heat. Add the eggs and cook until the whites are set and the yolks are still runny. (Or, to your liking)
- Divide rice between 2 serving bowls. Place beef over rice, spoon gravy on top, and top with your fried egg.
- Serve hot.
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