In a medium sized mixing bowl, dress the salad with the dressing packet, but do not mix in the crunchy bits (use those as a topping), and set aside.

Microwave the rice and set aside.

Mix the sauce ingredients in a small bowl and set aside.

In a medium-sized skillet, over medium-high heat, add the canola oil and the shaved beef. Using tongs, toss the beef until it turns from pink to light brown and you no longer see any pink, this only takes about 5 minutes. Add the sauce into the center of the skillet, turn off the heat, and mix the beef with the sauce – it will thicken quickly.

Portion the ingredients for the bowls into 4 servings and assemble anyway you like with the following ingredients: Beef, rice, salad, edamame, carrots, avocado, and the crunchy bits from the salad kit. Top with a few sprinkles of red pepper flakes if you like a little heat.