Wash and dry all produce. Place rack in upper third of oven and preheat to 425 degrees. Line a baking sheet with aluminum foil and brush with a drizzle of oil. Trim scallions. Finely mince whites; thinly slice greens. Zest 1 tsp zest from lime, then cut into 6 wedges. Halve, peel, and mince shallot.

Peel carrots. Using your peeler, shave carrots lengthwise into thin ribbons and place in a medium bowl along with scallion greens, lime zest, juice from two lime wedges, half the honey, and a large drizzle of oil. Toss to combine and season with salt and pepper.

Gently mix beef, 1/4 cup panko (we sent more), scallion whites, 1 tsp shallot, moo shu spice, 1 tsp sriracha, 1/2 tsp salt, and pepper in another medium bowl. Shape into 11/2-inch-wide meatballs (you should have about 10). Transfer to lined baking sheet. Bake in oven until browned, 8-10 minutes.

Meanwhile, melt 1 TBSP butter in a small, lidded pot over medium-high heat. Add remaining shallot and cook, stirring, until fragrant, about 30 seconds. Add rice and 11/4 cups water. Season with salt and pepper. Bring to a boil, then stir, cover, lower heat, and reduce heat to a gentle simmer. Cook until tender, 10-12 minutes.

Stir together hoisin sauce, 1/2 tsp sriracha, remaining honey, juice from two lime wedges, and 1 TBSP water in a small bowl. Once meatballs are browned, remove from oven and brush with hoisin mixture. Return sheet to oven and bake until glaze is tacky and has lost some of its shine, about 5 minutes. Fluff rice with a fork and season with salt and pepper.

Divide rice between two bowls and top with meatballs. Using a rubber spatula, scrape up any excess glaze from sheet and drizzle onto meatballs. (TIP: Add up to 1 TBSP water to sheet to loosen glaze.) Arrange carrot salad on top and drizzle with marinating liquid, if desired. Serve with remaining lime wedges and sriracha.