Stir-Fry Beef And Rice Pot Pie - cooking recipe

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

Preparation

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.