Sweet Chili Beef & Green Bean Bowls with Jasmine Rice, Crispy Onions & Cilantro

Ingredients

Instructions

1. • In a small pot, combine rice, 1¼ cups
   water (2¼ cups for 4 servings), and
   a pinch of salt. Bring to a boil, then
   cover and reduce to a low simmer.
   Cook until rice is tender, 15-18 minutes.
   • Keep covered off heat until ready
   to serve.
2. • Meanwhile, wash and dry produce.
   • Trim green beans if necessary; cut
   crosswise into 2-inch-long pieces.
   Quarter lime. Pick cilantro leaves from
   stems; roughly chop leaves.
3. • Heat a drizzle of oil in a large pan over
   medium-high heat. Add beef*;
   season with salt and pepper. Using
   a spatula, press into an even layer.
   Cook, undisturbed, until browned on
   bottom, 3-4 minutes.
   • Break up meat into pieces and
   continue cooking until beef is cooked
   through, 2-4 minutes more. TIP: If
   there’s excess grease in your pan,
   carefully pour it out.
4. • While beef cooks, in a medium
   microwave-safe bowl, add green
   beans and a splash of water; cover
   bowl with plastic wrap. Microwave
   until tender, 1-2 minutes. TIP: No
   microwave? No problem! Steam green
   beans in a small pot with a splash of
   water until just tender, 5-7 minutes.
   • Carefully drain any excess water.
5. • To pan with beef, stir in cooked green
   beans, chili sauce, 2½ TBSP sweet
   soy glaze (be sure to measure), 1 TBSP
   butter, and ½ tsp sugar. (For 4 servings,
   use 5 TBSP sweet soy glaze, 2 TBSP
   butter, and 1 tsp sugar.) Cook, stirring,
   until beef mixture is thoroughly coated,
   1-2 minutes.
   • Remove from heat and stir in a
   squeeze of lime juice to taste.
6. • Fluff rice with a fork; stir in 1 TBSP
   butter (2 TBSP for 4 servings). Season
   with salt and pepper.
   • Divide rice between bowls and top
   with stir-fry. Sprinkle with crispy fried
   onions and chopped cilantro. Serve
   with any remaining lime wedges on
   the side.
   Ground Beef is fully cooked when internal temperature reaches 160°.