COCONUT BASMATI RICE: Begin with the rice (if making). 1 cup basmati rice, 1.5 cups full-fat coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Place over high heat, stirring constantly. Reduce the heat to low and cover the rice once it has begun to boil. Simmer for 13-18 minutes, or until the liquid has been absorbed. Remove from heat, cover, and set aside for 10-15 minutes; if you rush it, it will be sticky! Fluff the rice with a fork, then add the lime zest and juice. Stir well and divide evenly among plates.

SAUCE: Combine 1 teaspoon cornstarch and 1/4 cup soy sauce in a small bowl. Whisk in the 2 tablespoons lime juice, 1 teaspoon lime zest, 1 tablespoon Sambal Oelek (See Note 1), 1 teaspoon white sugar, and 1 and 1/2 tablespoons rice vinegar until smooth. I use 2 tablespoons, but add slowly to taste. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper (leave out salt if you’re concerned about soy sauce saltiness; you can always add more at the end). Set aside after whisking with a fork until smooth.

BEEF: In a large cast iron skillet, melt 1 1/2 tablespoons coconut oil over medium high heat. When the oil begins to shimmer, add 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 1 cup thinly sliced green onions. 3-4 minutes, or until fragrant and tender. Increase the heat to high and add the ground beef to the center of the pan, pushing the vegetables to the edges of the pan. Allow for 30 seconds without moving, then flip to the other side and allow for another 30 seconds. Season the beef to taste with salt and pepper (I add a tiny pinch of each). Then, using a wooden spoon, break up the beef and cook until it is no longer pink on the inside and completely cooked through. Remove any accumulated grease from the pan and add the 2 cups diced zucchini. 3-4 minutes, stir until softened Turn the heat down to medium-low. Whisk the sauce again with a fork, then pour it over the beef and cook for another 1-3 minutes, or until the beef is glossy and the sauce has thickened and coated everything. Adjust any of the sauce ingredients to taste; flavors should really “sing,” so add more lime juice or salt until they do. If desired, you can also add some fish sauce here (more authentic Thai flavor). Take the pan off the heat and stir in the 1 cup coarsely chopped herbs. Gently mix everything together.

SERVE: Toss the coconut basmati rice with equal amounts of beef. Top with sliced Persian cucumber and lime wedges if desired. Enjoy right away.