Xinjiang Beef Stir Fry

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Serves: 4

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes


2 tablespoons avocado or other neutral oil

½ white onion, diced

6 ounces snap peas, chopped

1 red bell pepper, diced

2 garlic cloves, minced

1 pound ground lamb or beef

2 tablespoons low-sodium soy sauce

2 tablespoons RawSpiceBar Xinjiang Blend

2 scallions, thinly sliced

White rice for serving


  1. Heat the oil in a large skillet over medium heat. When hot, add the onion and cook, stirring, until starting to brown, about 3 minutes. Add the snap peas, bell pepper, and garlic and cook for another 2-3 minutes, until starting to soften. 
  2. Add the beef, stirring to break it up into small pieces. Cook for 5 minutes or until cooked through. Add the Xinjiang Blend and soy sauce and cook for 1-2 minutes. 
  3. Sprinkle with scallions and serve with white rice.



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