The Stir Fry
The Stir Fry is a quick, flavorful dish perfect for weeknight dinners, serving 3–4 people with ease. It’s built around the bold, aromatic Xinjiang spice blend, which brings a unique combination of smoky, spicy, and numbing flavors to the dish. With just a handful of fresh vegetables and simple pantry staples like ground beef, soy sauce, and instant rice, this stir fry comes together quickly without sacrificing taste or texture.
The cooking process starts with sautéed red onions to develop a sweet and savory base, followed by vibrant snap peas and bell pepper for crunch and color. As the ground beef browns, it’s seasoned with the fragrant Xinjiang spice blend and diced celery for added bite. A splash of soy sauce ties everything together with a salty umami finish, while the rice cooks simultaneously, making it easy to have everything ready at once.
Versatile and adaptable, The Stir Fry is just as delicious when made with shrimp or thinly sliced steak instead of ground beef. Finished with optional slivered green onions for a fresh bite, it’s a satisfying, well-rounded dish that delivers big flavor with minimal effort. Whether you’re in a rush or just craving something bold and comforting, this stir fry hits all the right notes.
This stir fry serves 3-4 people and uses the Xinjiang spice blend. This dish is quick and easy to make even with the busiest of weeknights.
Ingredients
- 1 small or 1/2 large red onion, finely diced
- 8 oz snap peas, cut into thirds
- 1 yellow bell pepper, diced
- 2 stalks celery, diced
- 1 pound hamburger
- Soy sauce, to taste
- 3 Tbs oil
- 2 Tbs minced garlic
- 2 1/2 Tbs Xinjiang spice blend
- 3 cups instant rice
- Slivered green onions, optional
Directions
- Heat oil to medium heat
- Add onions to oil and sauté until translucent.
- Add snap peas, bell pepper cook 4 minutes. Start instant rice and let sit until stir fry is finished.
- Add ground beef and break apart. When the meat is about halfway done, add the Xinjiang spice blend & celery. Be sure to sprinkle the spice blend all over the meat mixture.
- Add soy sauce to taste and serve with the rice. Add green onions, if using
Optional
- This is also great with shrimp or thinly sliced steak
The Stir Fry
Materials
- 1 small red onion finely diced
- 8 oz snap peas cut into thirds
- 1 yellow bell pepper diced
- 2 stalks celery diced
- 1 pound hamburger
- Soy sauce to taste
- 3 Tbsp oil vegetable or canola
- 2 Tbsp garlic minced
- 2 1/2 Tbsp Xinjiang spice blend
- 3 cups instant rice
- Slivered green onions optional
Instructions
- Using medium heat, heat oil in pan
- Add onions to oil and sauté until translucent.
- Add snap peas, bell pepper and cook 4 minutes. Start instant rice and let sit until stir fry is finished.
- Add ground beef and break apart. When the meat is about halfway done, add the Xinjiang spice blend & celery. Be sure to sprinkle the spice blend all over the meat mixture.
- Add soy sauce to taste and serve with the rice. Add green onions, if using