Wash and dry all produce. Preheat the oven to 400 degrees. Thinly slice the scallions, keeping the greens and whites separate. Core, seed, and remove the white ribs from the bell pepper, then thinly slice. Mince or grate the garlic. Thinly slice the serrano pepper, removing the seeds if you prefer less heat. Slice the lime into wedges. Tear the basil leaves into small pieces and discard the stems.

Make the coconut rice: Bring 3/4 cup coconut milk, 3/4 cup water, and a large pinch of salt to a boil in a small pot. Once boiling, add the rice, cover, and reduce to a simmer for 15 minutes, until tender.

Roast the green beans: Toss the green beans on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until soft and slightly caramelized.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add the bell pepper and cook, tossing for 5-6 minutes, until soft. Add the scallion whites, garlic, and a bit of serrano pepper (to taste) to the pan and cook, tossing for 1-2 minutes, until softened and fragrant. Season with salt and pepper.

Add the ground beef and Thai seasoning to the same pan and cook, breaking up the meat into pieces, until browned and cooked through. Season with salt and pepper. Remove the pan from the heat and stir in the torn basil.

Finish and serve: Fluff the coconut rice with a fork. Plate on a bed of rice, and top with the Thai beef stir fry, crispy green beans, and reserved scallion greens. Squeeze a lime wedge over top and enjoy!