If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. If using steak strips, separate strips into a single layer. Season chicken and steak strips with a pinch of salt and pepper.

Place a large non-stick pan over medium-high heat. Add ground beef to hot pan and cook, breaking up meat, until no pink remains, 4-6 minutes.

Stir in Korean BBQ sauce, soy sauce, and half the sambal. Taste, and add more sambal, if desired.

If using chicken breasts, place in a large non-stick pan over medium-high heat with 2 tsp. olive oil, stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground pork, use same pan and heat, add 1/4 tsp. salt and a pinch of pepper, and break up with a spoon until no pink remains, 5-7 minutes. If using, steak strips, use same pan and heat, 2 tsp. olive oil, and stir occasionally until no pink remains, 4-6 minutes.

Remove from burner. Transfer beef to a plate. Wipe pan clean and reserve.

Cut broccoli into bite-size pieces, if necessary.

Return pan used to cook beef to medium heat and add 2 tsp. olive oil. Add broccoli and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 5-7 minutes.

While broccoli cooks, heat rice.

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. Season with a pinch of salt.

Plate dish as pictured on front of card, topping rice with beef and broccoli, and garnishing with crispy rice noodles. Bon appétit!