Preheat oven to 400 degrees. Bring 1/2 cup coconut milk, 1/2 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.

Thinly slice the scallion, 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.

Toss the green beans on a baking sheet with 1 teaspoon oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until soft and slightly caramelized.

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

Finish the stir fry: add the ground beef to the pan and cook, breaking up the meat into pieces, until browned and cooked through. Season with salt and pepper.

Remove pan from heat and stir in the torn basil leaves.

Fluff the coconut rice with a fork and plate. Top with the beef stir fry, green beans, and reserved scallion greens. Squeeze a lime wedge over top and enjoy!