Stir Fry Beef And Rice Pot Pie Recipes

EASY BEEF STIR FRY

Steps:

• Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
• Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
• Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
• Combine sauce ingredients except corn starch in a bowl and stir well.
• Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
• Serve with noodles or over rice.

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.

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.

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.