Warm the vegetable oil in a skillet over medium heat until shimmering. Sprinkle in the flour and stir continuously for about 2 minutes to create a golden roux that will later enrich the texture of the dish.

Increase the heat to high and immediately add the ground beef or bison. Break up the meat with a spatula or wooden spoon, allowing it to brown evenly and absorb the roux. Ensure each piece is well-coated and takes on a rich, caramelized color.

Add in the dark soy sauce, barbecue sauce, paprika, Vulcan’s fire salt, Chinese five spice, white pepper, and cayenne if using. Pour in the water and give the mixture a thorough stir to combine all the flavors. Bring the pan to a rolling boil.

Once bubbling, reduce the heat to low, cover with a lid, and let the beef simmer for at least 15 minutes. This allows the spices to infuse the meat while you adjust the consistency to your preference—simmer longer for a drier finish or keep it slightly saucy.

Serve hot over freshly steamed rice and top with a soft-boiled or poached egg. Garnish with a sprinkle of chopped scallions for a fresh, vibrant touch.