• Before starting, to a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. 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 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, juice half the lime. Cut remaining lime 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 the pan is hot, add 1 tbsp (2 tbsp) oil, then beef. 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.

• To the pan with beef, add carrots and snow peas. Cook for 3-4 min, stirring often, until veggies are tender.
• Remove the pan from heat, then add peanut butter mixture from step 2. Stir to combine.

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

If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.** Discard excess fat, if you like.