Beef & Broccoli Stir-Fry Tartlets

A tasty stir-fry gets an elegant touch when it's served in a flaky puff pastry tartlet.  What a terrific dish when company's coming.
  • prep: 35 minutes
  • cook: 25 minutes
  • total: 60 minutes
  • Serves: 6

Recipe

Ingredients

  • 2 tablespoons cornstarch
  • 1 3/4 cup Swanson® Beef Broth or Swanson® Beef Stock
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil
  • 1 pound boneless beef sirloin steak or beef top round steak, 3/4-inch thick, cut into very thin strips
  • 4 cups broccoli florets
  • 2 green onion, sliced (about 1/4 cup)
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

Directions

  1. Stir the cornstarch, broth and soy sauce in a medium bowl until the mixture is smooth.

  2. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until well browned, stirring often. Remove the beef from the skillet. Pour off any fat.

  3. Heat the remaining oil in the skillet. Add the broccoli and onions and stir-fry until tender-crisp.

  4. 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 among the pastry shells.

  5. Ingredient Note: To make slicing easier, freeze the beef for 1 hour before slicing.

Shells Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Always bake Puff Pastry Shells in a preheated 425° F oven. Do not bake Shells in a microwave or a toaster oven.

Place Puff Pastry Shells on ungreased baking sheets with “top” facing up. Place Shells about 2 inches apart on baking sheet.

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

Unfilled baked Puff Pastry Shells may be stored in an airtight container at room temperature for up to 2 days.

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