Stir-Fry Beef and Rice Pot Pie

READY IN: 2hrs


  • 1
    cup uncooked white rice
  • 1 23
    cups water
  • 1 14
  • 13
  • 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


  • 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.