• Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
• Meanwhile, using a strainer, rinse rice until water runs clear.
  Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
• Remove from heat. Set aside, still covered.

• Meanwhile, zest and juice half the lime (whole for 4 ppl), and cut any remaining into wedges.
• Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
• Roughly chop cilantro.
• Trim the bottom of half the lemongrass (use all for 4 ppl), then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open, then finely chop.

• Combine lime zest, soy sauce mirin blend, ginger-garlic puree 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar in a small bowl. Set aside.

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1 tbsp (2 tbsp) oil, then lemongrass and beef. Cook, breaking up beef into bite-sized pieces, until no pink remains, 4-5 min.**
• Add laap sauce. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until sauce reduces slightly, 1-2 min.

• Add 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
• Add spring mix and cucumbers, then toss to combine.

• Fluff rice with a fork, then stir in half the cilantro. 
• Divide rice between plates. Top rice with salad, then spoon beef laap mixture over top.
• Sprinkle with half the crispy shallots (use all for 4 ppl) and remaining cilantro.
• Squeeze a lime wedge over top, if desired.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the Beyond Meat®.