Xinjiang Beef Stir Fry
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
- 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.
- 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.
- Sprinkle with scallions and serve with white rice.
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