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1
Set oven to 350 degrees.
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2
Prepare a 10-inch pie plate or a 9-inch square baking dish or a 1-1/2-quart baking dish.
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3
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.
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4
Meanwhile mix 1 cup beef broth with oyster sauce, cornstarch, garlic and chili flakes; set aside.
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5
Heat oil in skillet over high heat; add in the beef slices; cook until meat is no longer pink (about 4 minutes).
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6
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.
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7
Stir in the seasoned beef broth mixture; bring to a boil, cook until thickened (about 1-2 minutes) transfer to a large bowl.
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8
Add in the cooked rice; mix to combine and season with salt and pepper.
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9
Spoon the mixture into prepare dish.
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10
Place the prepare pastry over the mixture and fold the edges under, flute as desired.
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11
Make a couple of slits on top of the pastry.
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12
Place the baking dish or pie plate on a baking sheet to catch any spills.
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13
Bake for about 1 hour, covering the pastry loosley with foil if overbrowning.
