Best 3 Stir Fry Beef And Rice Pot Pie Recipes

Craving a comforting and flavorful meal? Look no further than this Stir-Fry Beef and Rice Pot Pie. This delectable dish combines the savory flavors of stir-fried beef with the creamy richness of a rice filling, all encased in a golden, flaky crust.

The stir-fry beef filling is packed with tender beef, crisp-tender vegetables, and a savory sauce. The rice filling is creamy and flavorful, with a hint of cheese for extra indulgence. And the crust is simply irresistible, with a buttery flavor and a flaky texture that will have you coming back for more.

This recipe includes not only the classic Stir-Fry Beef and Rice Pot Pie, but also a vegetarian version made with tofu instead of beef, a gluten-free version using a gluten-free crust, and a mini version that's perfect for individual servings or parties. With so many options to choose from, there's a Stir-Fry Beef and Rice Pot Pie for everyone to enjoy.

So gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave your taste buds dancing with joy. Get ready to savor the irresistible combination of stir-fried beef, creamy rice, and a flaky crust in every bite of this exceptional Stir-Fry Beef and Rice Pot Pie.

Let's cook with our recipes!

BEEF STIR FRY WITH RICE

Beef Stir Fry with Rice image

This Asian-inspired Beef Stir Fry with Rice has rice, beef, vegetables and a homemade stir fry sauce that combine to form a comforting dinner filled with flavor.

Provided by Deborah Harroun

Categories Main Dish

Time 40m

Number Of Ingredients 14

Ingredients

1/2 cup water
1/4 cup ketchup
1/4 cup reduced sodium soy sauce
4 teaspoons cornstarch
2 teaspoons honey
pinch of crushed red pepper
2 cups water
1 cup long grain rice
1 tablespoon vegetable oil
1 lb flank or flat iron steak, cut into very thin slices
1/2 cup chopped carrots
1 cup frozen peas
1/4 cup sliced green onions
1/2 cup chopped peanuts

Steps:

In a saucepan over medium heat, combine the 1/2 cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
Serve topped with the chopped peanuts.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 618 calories, Sugar 16 g, Sodium 1238 mg, Fat 23 g, SaturatedFat 5 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 76 g, Fiber 10 g, Protein 32 g, Cholesterol 36 mg

QUICK BEEF STIR-FRY

Quick Beef Stir-Fry image

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

Ingredients

2 tablespoons vegetable oil
1 pound beef sirloin, cut into 2-inch strips
1 ½ cups fresh broccoli florets
1 red bell pepper, cut into matchsticks
2 carrots, thinly sliced
1 green onion, chopped
1 teaspoon minced garlic
2 tablespoons soy sauce
2 tablespoons sesame seeds, toasted

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

Stir-Fry Beef and Rice Pot Pie image

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

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

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

Tips:

Choose the right cut of beef: For stir-fry, flank steak, top sirloin, or tenderloin are all good choices. These cuts are lean and tender, and they cook quickly.
Slice the beef thinly: This will help it cook evenly and quickly.
Marinate the beef: Marinating the beef in a mixture of soy sauce, rice wine, and ginger will help tenderize it and give it flavor.
Use a hot wok or skillet: This will help sear the beef and prevent it from sticking.
Cook the beef in batches: Don't overcrowd the wok or skillet, or the beef will steam instead of stir-fry.
Add the vegetables: Once the beef is cooked, add the vegetables and stir-fry until they are tender-crisp.
Make the sauce: In a separate bowl, whisk together the soy sauce, rice wine, chicken broth, and cornstarch. Add this mixture to the wok or skillet and cook until it has thickened.
Serve over rice: Stir-fry beef and rice is a classic Chinese dish that is typically served over rice.

Conclusion:

Stir-fry beef and rice is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover beef. With a little planning, you can have stir-fry beef and rice on the table in under 30 minutes.