Stir Fry Beef And Rice Pot Pie Recipes

STIR-FRY BEEF AND RICE POT PIE

Stir-Fry Beef and Rice Pot Pie image

You can add in any of your favorite fresh veggies that you wish just make certain that you chop them small, or purchase a package already cut in your veggie section of your supermarket, or use a 1-pound package of frozen assorted veggies in place of fresh, add in a can of sliced drained mushrooms also!

Provided by Kittencalrecipezazz

Categories Savory Pies

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup uncooked white 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

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.

Nutrition Facts : Calories 488.9, Fat 24.9, SaturatedFat 7.7, Cholesterol 50.8, Sodium 767.9, Carbohydrate 45.4, Fiber 2.6, Sugar 0.6, Protein 19.5

BEEF LIVER AND RICE STIR-FRY

Beef Liver and Rice Stir-Fry image

Make and share this Beef Liver and Rice Stir-Fry recipe from Food.com.

Provided by shellbee

Categories Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb beef liver
1 tablespoon garlic powder
1/2 teaspoon oregano
2 tablespoons butter
1/4 cup water
1 (10 ounce) can tomato soup

Steps:

cut beef liver in long strips length wise.
this can be done when meat is partly frozen for easier handling.
brown liver in the butter with above spices.
add the soup and water.
simmer on low heat on stove top for 20 minutes.
serve over cooked rice of your choice.

Nutrition Facts : Calories 253.7, Fat 10.3, SaturatedFat 5.2, Cholesterol 327.1, Sodium 510.8, Carbohydrate 15.5, Fiber 1.1, Sugar 6.3, Protein 24.6

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