Place a large non-stick pan over medium-high heat.

Add 1 tsp. olive oil, ground beef, and 1/4 tsp. salt to hot pan. Break up meat until no pink remains and ground beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Drain excess liquid from pan, if desired.

While ground beef cooks, prepare ingredients.

Trim zucchini ends, halve lengthwise, and cut into 1/4” half-moons.

In a mixing bowl, combine 1/3 cup water and cornstarch until cornstarch is dissolved. Set aside.

Add zucchini and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 3-4 minutes.

Stir in cornstarch mixture to recombine. Stir in orange sauce, soy sauce, and cornstarch mixture. Bring to a simmer.

Once simmering, remove from burner.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes. Fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with ground beef mixture and garnishing with wonton strips, cashews, and red pepper flakes (to taste). Bon appétit!