Dukan Style Loco Moco

Dukan Loco Moco

Hmmm...we were torn on this one.  There were some things about this we both loved and some we were just okay with.  First, the male half did NOT like that we used so much mustard.  He doesn't care for mustard, probably for the same reason he doesn't care for much vinegar in his food.  He did like that it was something different and in Hawaii, who doesn't love an over-easy egg over your food ;-)  The female half loves mustard, so the sauce was delicious, but it could have use more spice.  We both didn't care for the not so tender beef, should have tenderized it first with a mallet.  The male half would have preferred chicken over beef because it's less fatty but we already had 3 chicken dishes planned for the weekend, so beef it was!

A Loco Moco is a very popular dish in Hawaii.  It was created decades ago...as far as we can remember, at least 30 years ago.  The original version consisted of white rice topped with a hamburger patty, then one or two over-easy eggs and smothered with gravy.  The male half likes to call it a "heart-attack on a plate".  Over the years many restaurants have offered variations of the dish including fish instead of a hamburger patty, chili instead of gravy, all kinds of meats and some even offer you a choice on how you want your egg cooked.  

The female half has had her share of loco mocos growing up in Hawaii...her favorites are the original (but only with a homemade hamburger patty), the fish moco and the chili moco...with an over-easy egg of course.  Since Dukan, we've given up loco mocos but still love to "bust" the egg yolk over our food...so we decided to add an egg to this beef dish and call it our Dukan Loco Moco or Dukan Moco!

RECIPE:

Serves 2 (during Attack, if we both ate brown rice, this would have served 3 or 4)

Prep time: 5-10 minutes

Cook Time: approximately 8 minutes, but it depends on how you like your beef cooked

1 lb. beef top round (we picked up a tray of pre-sliced beef strips)

1 serving of Skinnytaste's Garlic Dijon Herb Sauce (see recipe below)

2 T. Dijon mustard (if you don't want a strong mustard taste, omit this)

1/2 jalapeno with most of the seeds removed (we should have use the whole thing and left more seeds in)

1 T. fresh cilantro, chopped fine

1 egg per person

Skinnytaste's Sauce - mash together with a mortar and pestle or a mini food processor

3-4 cloves garlic

1 t. herbs de Provence

1 t. red wine vinegar

2 T. Dijon mustard

1 t. olive oil (if you are using it, we left it out)

Mix Skinnytaste's sauce and set aside.  As mentioned above, the mustard was too strong for the male half..the female half loved it.  If you want a lot of sauce, make double the amount of sauce instead.  Heat a grill pan over medium high heat, spray with some nonstick spray and place meat in pan.  Cook until a little over 50% cooked.  Flip meat over and quickly add half the garlic sauce on the meat.  Cook to your preference.  We are medium rare people, so our cooking time wasn't long at all.  Turn meat over again and add the rest of the sauce to the meat.  We turned it over one last time and serve with or without an over-easy egg over the beef.  

We cooked our eggs just before the beef was done cooking.

Enjoy...we both did...sort of :-)