• Before starting, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and 1 tsp (2 tsp) garlic 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, stir in rice, then 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.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Thinly slice green onion.
• In a medium bowl, whisk together honey-garlic sauce, cornstarch, soy sauce, miso broth concentrate and 1/2 cup (1 cup) cold water.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and zucchini. Cook for 3-4 min, stirring often, until tender-crisp. 
• Season with salt and pepper.
• Transfer veggies to a plate, then cover to keep warm.

• Reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** 
• Season with salt and pepper.

• To the pan with beef, add veggies and prepared sauce mixture. 
• Cook for 1-2 min, stirring often, until sauce thickens slightly.

• Fluff rice with a fork, then stir in half the green onions.
• Divide rice between bowls. Top with beef stir-fry.
• Sprinkle remaining green onions over top.

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