Wash and dry all produce. Preheat oven to 400 degrees. Bring 3/4 cup water and a pinch of salt to a boil in a small pot. Mince or grate garlic. Zest lime until you have 1/2 tsp zest, then cut into halves. Cut one half into wedges. Thinly slice scallions, keeping greens and whites separate.

Toss broccoli, a drizzle of oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until crispy, 15-20 minutes. Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes.

In a medium bowl, toss together beef, half the garlic, lime zest, 1 TBSP soy sauce, 2 tsp sugar, and a large drizzle of oil. Season with salt and pepper.

Heat a drizzle of oil in a large pan over low heat. Add scallion whites and remaining garlic. Cook, tossing, until fragrant, about 1 minute. Stir in HomePlate peanut butter, 2 tsp sugar, and 1 tsp soy sauce (you’ll have a little soy sauce left over). Slowly pour in 1/4 cup water, stirring to combine. Remove pan from heat, then stir in a squeeze of lime. Season with salt and pepper.

Transfer peanut sauce to a small bowl, then rinse and dry pan. Heat a drizzle of oil in it over medium-high heat. Add beef to pan and cook, tossing, until browned and cooked to desired doneness, 3-4 minutes. TIP: Cook beef in batches to avoid overcrowding.

Divide rice between plates, then top with broccoli and beef. Drizzle with peanut sauce. Garnish with scallion greens. Serve with lime wedges for squeezing over and any remaining peanut sauce on the side for dipping.