Cook 1 cup rice by following package instructions. Wash and prep your toppings: I like thinly slicing cucumber and roughly chopping Boston lettuce and cilantro.
While the rice cooks, heat a medium pan on medium-high heat. Once hot, add enough neutral oil to lightly coat the bottom. Break 1 lbs ground beef into large chunks and add to pan, pressing down as you place each piece to maximize browning. Sear until golden brown and caramelized, about 5 minutes.
While that cooks, in a medium bowl mix ½ cup peanut butter, ¼ cup soy sauce, ½ tablespoon rice vinegar, 1 tablespoon sriracha and 1 tablespoon maple syrup until everything is evenly incorporated and the sauce is smooth.
Back in the pan, use a wooden spoon or spatula to flip the beef and break it up until dime-sized pieces. Add half of the peanut-soy sauce and continue cooking until no pink remains in the beef, about 5 more minutes.
Serve with rice, your toppings, and more peanut-soy sauce drizzled on top.
