Stir-Fry Beef and Rice Pot Pie

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

Step-by-step instructions

1. 1

   Set oven to 350 degrees.

2. 2

   Prepare a 10-inch pie plate or a 9-inch square baking dish or a 1-1/2-quart baking dish.

3. 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. 4

   Meanwhile mix 1 cup beef broth with oyster sauce, cornstarch, garlic and chili flakes; set aside.

5. 5

   Heat oil in skillet over high heat; add in the beef slices; cook until meat is no longer pink (about 4 minutes).

6. 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. 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. 8

   Add in the cooked rice; mix to combine and season with salt and pepper.

9. 9

   Spoon the mixture into prepare dish.

10. 10

    Place the prepare pastry over the mixture and fold the edges under, flute as desired.

11. 11

    Make a couple of slits on top of the pastry.

12. 12

    Place the baking dish or pie plate on a baking sheet to catch any spills.

13. 13

    Bake for about 1 hour, covering the pastry loosely with foil if overbrowning.