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Loco Moco with Killer Brown Gravy


Loco Moco with Killer Brown Gravy


Lee Kum Kee Loco Moco

Mix ground beef, panko, eggs, oyster sauce, salt, pepper and onion in bowl. Form into 2-4 patties. Fry hamburger patties in hot pan with 1 tablespoon oil. Cook 3-4 minutes on each side. Be sure to leave patty in pan and allow it to form a crust before flipping.

Killer Brown Gravy

In frying pan of drippings from hamburger patties, melt butter over med-high heat.
*If you don’t have drippings, I would double the amount of butter so that you have enough fat.
Once butter has melted, add flour and cook for a few minutes until the flour turns a nice light
brown color. This adds rich flavor to the gravy.* Add bouillon cube to mixture in frying pan and smash it down into the mixture. Add Beef Broth and stir quickly as the gravy thickens and forms. Keep stirring gravy using a whisk. Add salt, pepper to taste, a splash of Kum Lee shoyu and a splash of milk or cream to give the gravy a nice rich flavor. Form rice for first layer, then place cooked hamburger patty over rice. Top with gravy and place fried egg on top.


Prep time
Cooking time
Total time


Lee Kum Kee Loco Moco
1 lb
ground beef
1⁄4 c
panko flakes
2 T
Lee Kum Kee Oyster Sauce
1 T
Lee Kum Kee shoyu
3 T
Lee Kum Kee Siracha Mayo
onion, finely minced
1 T
eggs, fried (2-4 eggs)
4 c
cooked rice
Killer Brown Gravy
2 T
1⁄4 c
Flour (Wondra Flour Works Best)
Lee Kum Kee Beef Bouillon Cube with 2 cups water
1 T
Lee Kum Kee chicken boullion with water
Salt & Pepper To Taste
Splash Lee Kum Kee Shoyu
Splash Cream or Milk (optional)


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