Sometimes, to make the best meals for our customers, we have to change things last minute. The Chef decided that wonton strips were the best fit for this meal and replaced the crispy rice noodles; there wasn’t time to reshoot the plated photo. Trim zucchini ends, halve lengthwise, and cut into ¼” half-moons. In a mixing bowl, combine ⅓ cup water and cornstarch until cornstarch is dissolved. Set aside.

Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, ground beef, and a pinch of 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.

Add zucchini and garlic salt to pan. Stir occasionally until lightly browned and tender, 3-4 minutes. Stir cornstarch mixture to recombine. Add orange sauce and cornstarch mixture. Bring to a boil. Once boiling, 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 and cashews. Bon appétit!