Stir-fry Beef And Rice Pot Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup uncooked rice
• 1 2/3 cups water
• 1 1/4 cups beef broth
• 1/3 cup oyster sauce
• 2 tablespoons cornstarch
• 2 tablespoons fresh minced garlic (or to taste)
• 2 teaspoons dried chili pepper flakes (or to taste)
• 1 lb sirloin beef (thinly sliced, or use flank steak)
• 1 -2 tablespoon vegetable oil
• 5 cups vegetables (use your favorite assorted stir-fry veggies)
• salt and pepper
• 1 cup green onion, chopped
• 1 prepared unbaked pie shell

Recipe

• 1 set oven to 350 degrees.
• 2 prepare a 10-inch pie plate or a 9-inch square baking dish or a 1-1/2-quart baking dish.
• 3 in a saucepan cover the rice with 1-2/3 cup water; bring to a boil over high heat, cover, reduce heat and simmer for about 15 minutes; remove from heat and let stand for 15 minutes longer.
• 4 meanwhile mix 1 cup beef broth with oyster sauce, cornstarch, garlic and chili flakes; set aside.
• 5 heat oil in skillet over high heat; add in the beef slices; cook until meat is no longer pink (about 4 minutes).
• 6 add in the remaining 1/4 cup broth with the 5 cups veggies and green onions; cook for about 3 minutes, or until veggies are bright green.
• 7 stir in the seasoned beef broth mixture; bring to a boil, cook until thickened (about 1-2 minutes) transfer to a large bowl.
• 8 add in the cooked rice; mix to combine and season with salt and pepper.
• 9 spoon the mixture into prepare dish.
• 10 place the prepare pastry over the mixture and fold the edges under, flute as desired.
• 11 make a couple of slits on top of the pastry.
• 12 place the baking dish or pie plate on a baking sheet to catch any spills.
• 13 bake for about 1 hour, covering the pastry loosley with foil if overbrowning.