Step 1

In 2-quart saucepan, heat 3 cups water to boiling; add salt. Add beans; boil 2 to 3 minutes or until bright green and crisp-tender. Remove from boiling water, and place in ice water until cold. Drain; reserve in refrigerator until ready to use.

Step 2

Heat 10-inch skillet over medium-high heat. Add beef, white parts of onions, garlic and gingerroot; cook 5 to 7 minutes, stirring to break into pieces, until no longer pink. Drain; to beef mixture in skillet, stir in 2 tablespoons chopped mint, 2 tablespoons chopped cilantro, 1 tablespoon of the lime juice and 1 tablespoon of the soy sauce. Set aside.

Step 3

Meanwhile, in small bowl, mix remaining 3 tablespoons lime juice, remaining 2 tablespoons soy sauce, 2 tablespoons water, the fish sauce, sugar and pepper flakes with whisk.

Step 4

Assemble bowls with spinach, rice, beans, beef, carrots, radishes, and garnish with green parts of onions, mint leaves, cilantro leaves and serrano chile. Serve with sauce.