• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Trim, then halve green beans.
• Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 servings).
• Peel, then finely grate 1 tbsp (2 tbsp) ginger.
• Peel, then mince or grate garlic.
• Zest lime, then cut half the lime into wedges (whole lime for 4 servings).
• Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

• Heat a large non-stick pan over medium-high.
• While pan heats, trim green beans, then cut into 1-inch pieces.
• When hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) water and green beans. Season with salt and pepper. 
• Cook for 4-5 min, stirring occasionally, until tender-crisp. 
• Transfer green beans to a plate. Cover to keep warm.

• Reheat the same pan over high.
• When hot, add 1/2 tbsp (1 tbsp) oil, beef, onions, Thai Spice Blend and brown sugar.
• Cook for 4-6 min, breaking up beef into smaller pieces, until beef is cooked through and slightly sticky.** 
• Season with salt and pepper.

• To the pan with beef, add ginger, garlic and half the chilies. Cook for 1-2 min, stirring often, until fragrant.
• Stir in lime zest, soy sauce, green beans and 1/4 cup (1/3 cup) water. 
• Cook for 1-2 min, stirring often, scraping up any browned bits from the bottom of the pan, until green beans are warmed through.

• Roughly chop cilantro
• Fluff rice with a fork.
• Divide rice between plates. Top with beef stir-fry.
• Sprinkle cilantro and remaining chilies over top, if you like.
• Squeeze a lime wedge over top.

If you've opted to get beef, cook in the same way the recipe instructs you to cook pork.**