Hayashi Beef Hamburger Steak with Cream Sauce
Japanese-style hamburger steaks served in a rich hayashi sauce made with sliced beef, onions, and mushrooms, finished with dairy cream. Ground pork patties are pan-seared until golden, then simmered in the aromatic sauce for tender, flavorful results. Serve over rice with sautéed vegetables.
Ingredients
- 7 oz beef, thin slices
- salt, pinch
- black pepper, pinch
- 11 oz onion, sliced
- 3 ½ oz mushrooms, sliced
- 1 ¾ cups water
- ¾ cups S&B Tasty Hayashi Rice Sauce Mix, 1/2 packhomemade hayashi saucesee ratio on packagesauce
requires preparation from scratch
- 1 Tbsp vegetable oil
- 11 oz ground pork
- 5 ½ oz onion, minced
- ⅝ oz panko, Japanese breadcrumbs
- 1 egg
- ⅓ tsp salt
- ⅓ tsp dill weed, dried
- ½ tsp thyme, dried
- 7 tbsp dairy creamheavy cream1:1cream
richer flavor
- red bell pepper, bite-sized pieces(optional)
- green beans, bite-sized pieces(optional)
- potato, bite-sized pieces(optional)
Instructions
- 1
Slice onions and mushrooms.
- 2
Heat vegetable oil in a pot over medium heat and stir-fry beef slices until brown, season with salt and pepper.
- 3
Add sliced onions and mushrooms, stir-fry until onion softens.
- 4
Add water and bring to a boil, then reduce heat to low and simmer for 10 minutes.
- 5
Turn off heat and stir in S&B Tasty Hayashi Rice Sauce Mix broken into pieces until melted.
- 6
Turn heat back on and simmer for 7-8 minutes.
- 7
Mince onion and combine with panko.
- 8
Mix ground pork with minced onion-panko mixture, egg, salt, dill weed, and thyme until sticky.
- 9
Divide mixture into four portions and shape each into a round patty.
- 10
Heat vegetable oil in a frying pan over medium-low heat and sauté patties until surfaces are golden brown, then remove from pan.
- 11
Pour hayashi sauce into the same frying pan, add dairy cream to thin, and stir over medium heat.
- 12
Return browned patties to pan and bring to a boil, then reduce to low heat.
- 13
Cover and simmer for 10 minutes, watching to prevent scorching.
- 14
Sauté vegetables of choice and use as garnish.
Tips
Watch the simmering hamburger steaks closely in the final 10 minutes to prevent the bottom from scorching.
Breaking the sauce mix into smaller pieces before stirring helps it dissolve evenly into the liquid.
Good to Know
Refrigerate cooked dish in airtight container for up to 3 days. Reheat gently over low heat with added water if sauce has thickened.
Prepare and shape hamburger patties up to 4 hours ahead. Make hayashi sauce base (beef and vegetable portion) earlier in the day and refrigerate; reheat before adding sauce mix and cream.
Serve over steamed or cooked rice. Accompany with sautéed vegetables such as bell pepper, green beans, and potatoes.
Common Mistakes
Do not skip the 10-minute simmering of the beef-vegetable base to avoid underdeveloped hayashi flavor.
Do not add cream too early to avoid curdling; add only after sauce has been made.
Do not neglect the patties during final simmering to avoid a burnt bottom.
Substitutions
Gluten-Free Swaps
General Alternatives
requires preparation from scratch