Before starting, wash and dry all produce.Heat Guide for Step 6: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicyand 1 tsp (2 tsp) extra-spicy Add 1 1/4 cups (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 heat.

Add rice to the boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Trim, then halve snow peas. Core, then cut pepper into 1/2-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)Stir together ginger-garlic puree and sesame oil in a small bowl.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil and half the ginger-garlic oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm. Carefully discard excess fat.

Reduce heat to medium, then add snow peas, peppers and remaining ginger-garlic oil to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add chicken broth concentrate, hoisin sauce, beef and 1/4 cup (1/2 cup) water. Cook, stirring often, until warmed through, 1-2 min. Season with salt and pepper, to taste.

Fluff rice with a fork, then season with salt to taste.Divide rice between bowls. Top with sweet ginger beef stir-fry. Sprinkle 1/4 tsp (1/2 tsp) chilies over top. (NOTE: Reference heat guide.)