• Before starting, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high. 
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Juice half the lime. Cut remaining into wedges.
• Halve snow peas.
• In a large bowl, whisk together peanut butter, oyster sauce, honey, soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/3 cup (2/3 cup) water. 

• Heat a large non-stick pan over high. 
• When hot, add beef to the dry pan. Cook for 2-3 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard fat. Season with pepper.
• Reduce heat to medium-high. 
• Add Moo Shu Spice Blend and garlic puree. Cook for 30 sec, stirring constantly, until fragrant.

• To the pan with beef, add carrots and snow peas. Cook for 3-4 min, stirring often, until vegetables are tender.
• Remove the pan from heat, then add peanut butter mixture. Stir to combine.

• Fluff rice with a fork. 
• Divide rice between bowls. 
• Top with beef-vegetable mixture.
• Squeeze lime wedge over top.
• Sprinkle peanuts over top. 

If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook turkey.** Remove and discard excess fat, if desired.