Ingredients:

  • 1 lb ground beef (80/20 fat ratio)
  • 2 tsp Worcestershire sauce, divided
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 2 tsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1/2 cup sliced cremini mushrooms
  • 3 cups cooked steamed white rice (Calrose or Jasmine)
  • 2 large eggs
  • 1 tbsp neutral oil

Instructions:

  1. In a medium bowl, gently combine the ground beef, onion powder, and 1 teaspoon of Worcestershire sauce. Form into two 1/2-inch thick patties, pressing a slight indentation into the center of each.
  2. Heat a skillet over medium-high heat with a splash of neutral oil until you see faint wisps of smoke. Sear the patties for 4 minutes on the first side without moving them, then flip and cook for another 3-4 minutes until a dark crust forms. Remove patties and set aside, leaving the drippings in the pan.
  3. Add sliced mushrooms to the pan and sauté in the beef drippings until softened. Pour in the beef broth, soy sauce, and remaining teaspoon of Worcestershire sauce. Use a whisk to scrape up the browned bits (fond) from the bottom of the pan.
  4. Mix cornstarch and water to create a slurry. Whisk the slurry into the simmering gravy and cook until thickened and glossy.
  5. In a separate small pan, fry the eggs sunny-side up or to your preference.
  6. To assemble, place 1.5 cups of rice in each bowl. Top with a beef patty, generous ladles of gravy, and a fried egg. Garnish with sliced green onions.