- 1 cup medium-grain white rice
- 1 1/4 cups beef broth
- 1/3 cup oyster sauce
- 2 tablespoons cornstarch
- 4 cloves garlic, minced
- 1/2 to 1 teaspoon hot chili flakes
- 1 pound beef flank steak
- 2 teaspoons olive or salad oil
- 1 pound (about 5 cups) fresh stir-fry vegetable mixture (found in produce section)
- 1 cup green onion pieces (1-in. size)
- 1 unbaked refrigerated pie crust (1/2 of a 15-oz. package), at room temperature
- calories 484
- caloriesfromfat 37 %
- protein 22 g
- fat 20 g
- satfat 7.6 g
- carbohydrate 53 g
- fiber 2.6 g
- sodium 911 mg
- cholesterol 49 mg
How to Make It
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. Remove from heat; let stand, covered, 15 minutes longer.
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. 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. 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.
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.
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. Place over beef and vegetable mixture; fold edges under and flush with pan rim, and flute firmly against rim. Cut shapes from crust and decorate top, or make a couple of decorative slits in crust.
Bake in a 350° oven until filling is hot in center, about 1 hour. Lay foil over crust if it begins to overbrown. Let cool about 10 minutes; spoon from dish or cut into wedges.