Stir Fry Beef And Rice Pot Pie Recipes

STIR-FRY BEEF POT PIE

Steps:

• In a 2- to 3-quart pan, cover rice with 1 2/3 cups water. Bring to a boil over high heat; cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand, covered, 15 minutes longer.
• Meanwhile, mix 1 cup broth with oyster sauce, cornstarch, garlic, and chili flakes; set aside. Thinly slice steak across grain into 1/8-inch-thick slices. Add oil to a 10- to 12-inch nonstick frying pan over high heat; when hot, add meat. Cook, stirring constantly, until meat is no longer pink, about 4 minutes. Add remaining broth, stir-fry vegetable mixture, and onions. Cook, covered, just until vegetables are bright green, about 3 minutes. Stir seasoned broth into meat mixture; bring to a boil.
• In a bowl, combine rice with meat-vegetable mixture; spoon into a 10-inch pie dish, 9-inch square pan, or 1 1/2-quart baking dish.
• Unfold pie crust according to package directions. On a lightly floured board, roll into a 12-inch round for pie dish, or 1 inch larger than dish of another shape. Place over beef and vegetable mixture; fold edges under and flush with pan rim, and flute firmly against rim. Cut shapes from crust and decorate top, or make a couple of decorative slits in crust.
• Bake in a 350° oven until filling is hot in center, about 1 hour. Lay foil over crust if it begins to overbrown. Let cool about 10 minutes; spoon from dish or cut into wedges.

BEEF STIR FRY WITH RICE

Steps:

• In a saucepan over medium heat, combine the 1/2 cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
• In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
• Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
• Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
• Serve topped with the chopped peanuts.

STIR-FRY BEEF AND RICE POT PIE

Steps:

• Set oven to 350 degrees.
• Prepare a 10-inch pie plate or a 9-inch square baking dish or a 1-1/2-quart baking dish.
• 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.
• Meanwhile mix 1 cup beef broth with oyster sauce, cornstarch, garlic and chili flakes; set aside.
• Heat oil in skillet over high heat; add in the beef slices; cook until meat is no longer pink (about 4 minutes).
• 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.
• Stir in the seasoned beef broth mixture; bring to a boil, cook until thickened (about 1-2 minutes) transfer to a large bowl.
• Add in the cooked rice; mix to combine and season with salt and pepper.
• Spoon the mixture into prepare dish.
• Place the prepare pastry over the mixture and fold the edges under, flute as desired.
• Make a couple of slits on top of the pastry.
• Place the baking dish or pie plate on a baking sheet to catch any spills.
• Bake for about 1 hour, covering the pastry loosley with foil if overbrowning.

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.