Mongolian Steak & String Beans Pot Pie

Puffy golden triangles of refrigerated pizza crust top intensely flavored steak and vegetables.

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Prep Time 1 hr 30 min
Total Time 2 hr 5 min
Servings 4

Ingredients

Marinade

1/4: cup reduced-sodium soy sauce

3: tablespoons sweet rice wine

1: tablespoon sesame oil

1: teaspoon hoisin sauce

2: tablespoons packed brown sugar

1: tablespoon cornstarch

2: teaspoons grated gingerroot

2: cloves garlic, finely chopped

Steak and Vegetables

1: lb boneless beef top sirloin steak (3/4 inch thick), trimmed of fat, cut into 2x1/4-inch strips

1: tablespoon butter or margarine

1: clove garlic, finely chopped

4: oz fresh button or beech mushrooms, sliced

2: medium green onions, sliced (2 tablespoons)

1: can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1/2: lb fresh green beans, trimmed, cut into 2-inch pieces

1: tablespoon black or regular sesame seed

1: egg

1: tablespoon water

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Directions

1 In large bowl, mix marinade ingredients. Add steak strips; stir to coat. Cover and refrigerate 1 hour to marinate.
2 Meanwhile, in 10-inch skillet, melt butter over medium heat. Cook garlic and mushrooms in butter 2 to 3 minutes, stirring occasionally, until mushrooms are soft. Remove from heat, stir in onions.
3 Unroll pizza dough; cut into 4 rectangles. Spoon 2 tablespoons mushroom mixture onto center of each rectangle. Pull 4 corners of dough to center; twist firmly to seal. Allow side edges to remain open to vent. Place bundles on tray, cover and refrigerate until ready to top meat mixture.
4 Heat oven to 350°F. In 2-quart saucepan, heat 1 cup water to boiling. Add green beans; cover and cook over medium heat 3 to 4 minutes to blanch. Drain.
5 Drain steak, reserving marinade. In 10-inch skillet, heat reserved marinade to boiling over medium-high heat; cook about 2 minutes or until sauce is thickened. Remove from heat; stir in steak, green beans and sesame seed.
6 Divide mixture evenly among 4 ungreased 10-oz ramekins or custard cups.
7 Place a filled bundle on top of steak mixture in each ramekin, gently shaping to fit inside. In small bowl, beat egg and water with fork. Brush over tops of bundles.
8 Place ramekins on cookie sheet with sides. Bake 30 to 35 minutes or until dough is golden brown and mixture is bubbly.