Ingredients
280g ground beef patties
1 pinch of salt and freshly ground black pepper, to taste
1 pinch of cayenne pepper
360ml beef stock
4 tsp soy sauce
1 tsp Worcestershire sauce
4 tsp cornstarch
2 tsp ketchup
2 tsp white sugar
2 drops sesame oil, or to taste
2 tsp unsalted butter, divided
2 tbsp minced green onions (white and light green parts only)
2 eggs
360g hot cooked white rice
Directions
Step 1
Season the ground beef patties with salt, pepper, and cayenne, then set them aside.
Step 2
In a bowl, whisk together the beef stock, soy sauce, Worcestershire sauce, cornstarch, ketchup, sugar, and sesame oil; set aside.
Step 3
In a skillet over medium-high heat, melt 1 tsp of butter. Cook the patties until the bottoms are nicely browned (about 5 minutes). Flip the patties, add the green onions, and cook until both the beef and onions are browned (4 to 5 minutes). Transfer the patties and most of the green onions to a plate.
Step 4
Pour the beef stock mixture into the skillet. Stir and scrape up the browned bits from the bottom until the mixture thickens (about 2 minutes). Reduce the heat to low and reserve the gravy.
Step 5
In another skillet over medium heat, melt the remaining butter. Crack the eggs into the skillet and fry them side-by-side until the whites are set and the yolks are still runny.
Step 6
Divide the cooked white rice between 2 serving bowls. Place the patties over the rice, spoon the gravy on top, and add the fried eggs.
Step 7
Serve hot and enjoy!