Honey-Sambal Turkey Lettuce Cups

Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 3/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the peanuts. In a bowl, whisk together the soy sauce, honey (kneading the packet before opening), vinegar, sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.  Add the Beyond Beef™; season with salt and pepper. Cook, stirring frequently and breaking the Beyond Beef™ apart with a spoon,  2 to 3 minutes, or until lightly browned.  Add the sliced peppers, sautéed aromatics, and half the sauce. Cook, stirring frequently, 3 to 4 minutes, or until the Beyond Beef™ is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Serve the lettuce leaves, cooked rice, filling, remaining sauce, and chopped peanuts separately. Assemble each cup using 2 lettuce leaves. Enjoy!