• Before starting, add 1 cups (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. 
• 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.

• Meanwhile, juice half the lime (whole lime for 4 servings).  
• Halve snow peas.
• Heat a large non-stick pan over high. 
• While it heats, 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. 

• When pan is 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 excess 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.

• Add carrots and snow peas to the pan with beef. Cook 3-4 min, stirring often, until veggies are tender.
• Remove the pan from heat.
• Add peanut mixture to beef-veggie mixture in pan. Stir to combine. 

• Fluff rice with a fork. 
• Divide rice between bowls. 
• Top with beef-veggie mixture.
• 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 the turkey.** Remove and discard excess fat, if desired.