Asian Beef Rice Bowls

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 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 off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Halve the cucumber(s)lengthwise, then thinly slice crosswise. Quarter the lime(s). In a bowl, combine the peanut butter spread, soy glaze, rice vinegar, the juice of 2 lime wedges (or 4 wedges for 4 servings), 2 tablespoons of water (or 4 tablespoons for 4 servings), and up to half the chili crisp, depending on how spicy you'd like the dish to be. In a separate bowl, combine the sliced cucumber(s) and the juice of the remaining lime wedges; stir to coat. Set aside to marinate, stirring occasionally.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s) in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the beef. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Turn off the heat. Carefully drain off and discard any excess oil.

To the pan, add the sauce. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until coated and combined. Turn off the heat. Serve the cooked rice topped with the finished pork and pepper. Garnish with the peanuts, marinated cucumber(s), and as much of the remaining chili crisp as you'd like. Enjoy!