In a small pot, combine jasmine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, wash and dry produce. Trim green beans if necessary; cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems and roughly chop leaves.

Heat a drizzle of cooking oil in a large pan over medium-high heat. Add beef; season with salt and black pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until beef is cooked through, 2-4 minutes more. TIP: If there is excess grease, carefully pour it out.

While beef cooks, in a medium microwave-safe bowl, add green beans and a splash of water; cover bowl with plastic wrap. Microwave until tender, 1-2 minutes. TIP: No microwave? Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. Carefully drain any excess water.

To the pan with beef, stir in cooked green beans, sweet Thai chili sauce, 2 TBSP sweet soy glaze (measure!), 1 TBSP butter, and ½ tsp sugar. (For 4 servings, use 5 TBSP sweet soy glaze, 2 TBSP butter, and 1 tsp sugar.) Cook, stirring, until beef mixture is thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice to taste.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. Divide rice between bowls and top with stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.