Stir Fry Beef And Rice Pot Pie Recipes
QUICK BEEF STIR-FRY
Quick and easy. I make this on my busiest weeknights.
Provided by inesgosner
Categories World Cuisine Recipes Asian Chinese
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 267.5 calories, Carbohydrate 9.1 g, Cholesterol 48.9 mg, Fat 15.8 g, Fiber 3 g, Protein 22.6 g, SaturatedFat 3.9 g, Sodium 526.2 mg, Sugar 3.4 g
STIR-FRY BEEF AND RICE POT PIE
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
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
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