Stir-fry Beef Pot Pie

Ingredients

• 1.3 cups beef broth 
• 1 pound beef flank steak 
• 0.5 teaspoon chili flakes hot
• 2 tablespoons cornstarch 
• 4 cloves garlic minced
• 1 cup green onion pieces (1-in. size)
• 0.3 cup oyster sauce 
• 2 teaspoons salad oil 
• 1  unbaked pie crust refrigerated at room temperature
• 5 cups stir-fry vegetable mixture fresh (found in produce section)
• 1 cup rice medium-grain white

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil
• pie form

Directions

1. In a 2- to 3-quart pan, cover rice with 1 2/3 cups water. Bring to a boil over high heat; cover, reduce heat, and simmer 15 minutes.
2. Remove from heat; let stand, covered, 15 minutes longer.
3. Meanwhile, mix 1 cup broth with oyster sauce, cornstarch, garlic, and chili flakes; set aside. Thinly slice steak across grain into 1/8-inch-thick slices.
4. Add oil to a 10- to 12-inch nonstick frying pan over high heat; when hot, add meat. Cook, stirring constantly, until meat is no longer pink, about 4 minutes.
5. Add remaining broth, stir-fry vegetable mixture, and onions. Cook, covered, just until vegetables are bright green, about 3 minutes. Stir seasoned broth into meat mixture; bring to a boil.
6. In a bowl, combine rice with meat-vegetable mixture; spoon into a 10-inch pie dish, 9-inch square pan, or 1 1/2-quart baking dish.
7. Unfold pie crust according to package directions. On a lightly floured board, roll into a 12-inch round for pie dish, or 1 inch larger than dish of another shape.
8. Place over beef and vegetable mixture; fold edges under and flush with pan rim, and flute firmly against rim.
9. Cut shapes from crust and decorate top, or make a couple of decorative slits in crust.
10. Bake in a 350 oven until filling is hot in center, about 1 hour.
11. Lay foil over crust if it begins to overbrown.
12. Let cool about 10 minutes; spoon from dish or cut into wedges.