Beef & Broccoli Stir-Fry in Pastry Cups
Beef & Broccoli Stir-Fry in Pastry Cups
A tasty stir-fry gets an elegant touch when it's served in a flaky puff pastry shell. What a terrific dish when company's coming.
- Prep: 35 minutes
- Cook: 25 minutes
- Serves: 6
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipPuff Pastry fillings should be at room temperature. If they’re hot, they can begin to melt the pastry layers, which will affect the pastry’s ability to rise and puff.
How to tell if Puff Pastry is done baking? Take a sharp knife and nick off a teensy piece to test for crispness and flakiness.
Use a long, heavy rolling pin to roll out your Puff Pastry dough: it helps create a pastry that’s even all over and you won’t have to press down too hard to roll it out.
You can bake Puff Pastry on a baking sheet lined with parchment paper. For a more even rise, place a sheet of parchment paper on top of your pastry as well.
Cups recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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2 tbsp. cornstarch
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1 3/4 cups Swanson® Beef Broth
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1 tbsp. soy sauce
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2 tbsp. vegetable oil
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1 boneless beef sirloin steak
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4 cups broccoli florets
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2 green onions, sliced (about 1/4 cup)
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1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Directions
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Stir the cornstarch, broth and soy sauce in a medium bowl until the mixture is smooth.
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Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until it's well browned, stirring often. Remove the beef from the skillet. Pour off any fat.
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Heat the remaining oil in the skillet. Add the broccoli and onions and stir-fry until they're tender-crisp.
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Reduce the heat to medium. Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet. Cook until the beef is cooked through. Divide the beef mixture evenly among the pastry shells.
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Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.
Comments
Submitted by:
Telisha C.
Date: 10/28/2005
"I loved this meal. It was delicious and very economical."
Submitted by:
Rosette G.
Date: 11/21/2005
"This élegant entrée is as good as it looks."
Submitted by:
Nellie A.
Date: 12/25/2005
"I added chicken, peas and carrots to the cream of chicken soup and it was wonderful!"
Submitted by:
Jennifer G.
Date: 1/27/2008
"Was pretty good, the nice fluffy puff pastry was a great touch. I will make this again."