Add the uncooked rice and 1 1/2 cups of water to a medium saucepan over medium heat. Bring to a boil then cover the pan and reduce heat to low (DO NOT REMOVE THE LID). Cook over low heat for 10 minutes then turn off the heat (KEEP THE LID ON) and let sit for 15 minutes.
While the rice cooks: Heat 1 TBSP of the oil in a wok or large nonstick pan over medium-high heat. When the oil is hot add the onions to the pan along with 1/4 tsp salt. Cook onions, stirring occasionally, until well browned, about 12 minutes. Transfer onions to a plate and set aside.
Mix together the beef and garlic in a mixing bowl and form into 3 equal size patties roughly 4 inches in diameter. Season both sides of the beef patties generously with salt and pepper. Add 1 TBSP of oil to the pan over medium heat. When the oil is hot add the patties to the pan and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the cooked beef patties to a plate and set aside.
Add the onions back into the pan along with the chicken stock and soy sauce over medium heat and simmer. In a separate small bowl whisk together the cornstarch and 2 tsp cold water until cornstarch is fully dissolved. Pour the cornstarch mixture into the pan and stir to combine. Simmer, stirring occasionally, until sauce is thickened, about 3 minutes. Season sauce with salt & pepper to taste and transfer to a bowl, set aside.
Carefully crack the eggs into a bowl without breaking the yolks. Wipe the pan clean and heat the remaining 1 TBSP of oil over medium heat. When the oil is hot carefully slide the eggs into the pan and cook until the whites begin to set, about 1 minute. Using a spatula carefully flip the eggs and cook on the other side until yolk is desired doneness, 1 to 2 more minute for a runny yolk.
Divide the cooked rice into even mounds onto 3 plates. Lay a beef patty on top of each mound of rice then top the patties with the onion sauce. Lay an egg on top of the onion sauce and sprinkle the sliced green onions on top.
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