Friday, March 9, 2012

Stir Fry Beef Pot Pie

One of those comfort foods you just have to try.
I love Asian foods, this is one the kids will even love!


1 cup medium-grain white rice 1 1/4 cups beef broth
1/3 cup oyster sauce
2 tablespoons cornstarch 4 cloves garlic, minced 1/2 to 1 teaspoon hot chili flakes
1 pound beef sirloin or flank steak
1/4 teaspoon each garlic powder, cayenne pepper
2 teaspoons olive or salad oil
1 pound (about 5 cups) fresh stir-fry vegetable mixture
1 8oz package fresh mushrooms
homemade pie crust or unbaked refrigerated pie crust (1/2 of a 15-oz. package), at room temperature
In a saucepan add 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. Blend together 1 cup broth with oyster sauce, cornstarch, garlic,  spices and chili flakes; set aside. Thinly slice steak across grain into 1/8-inch-thick slices. Add oil to a medium size 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, sherry and mushrooms. 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 into pastry lined deep casserole dish. Roll out homemade dough or store bought to fit into your casserole dish.
 Put in beef and vegetable mixture into the crust, cover and make slits in crust.
 Bake in a 350° oven about 1 hour and nicely browned. Let cool about 10 minutes before serving.


More Comfort Foods:
Italian Style Sheperds Pie
Crockpot Mac and Cheese Italian Style
Eggplant and Cheesy Casserole
Mexican Taco Casserole
Broccoli Chicken and Cheese Casserole
Baked Ziti Casserole
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