Thai Spicy Beef (Nuer Phad Phed)

This is from my favorite cookbook, given to me by my sister in law for my birthday in honor of our trip to Thailand in the new year. Enjoy.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 10  ounces beef flank steak
• 1⁄4 medium green pepper
• 1⁄4 medium  red pepper
• 6  green beans
• 5  tablespoons  vegetable oil
• 1  tablespoon minced garlic clove
• 2  tablespoons red curry paste
• 5  tablespoons unsweetened coconut milk (or water)
• 2  fresh lime leaves (torn into strips)
• 1⁄2 bamboo shoot
• 2  tablespoons fish sauce
• 20  fresh basil leaves
• 1  slice  red pepper
• 2 1⁄2 cups steamed rice
• 1  tablespoon sugar

Directions

1. Slice flank steak into pieces that re 1/4 inch/5 mm thick, 2 inches/5 com long and about 1 inch/2.5 cm wide. If you find it difficult to cut thinkly freeze for 15-20 minutes to harden slightly then slice.
2. Cut peppers into 1 inch squares. Trim ends of long beans and chop into 1 inch pieces. Reserve peppers and beans together.
3. Heat oil in a wok on heat heat until just about to smoke. Add garlic & curry paste and stir fry about 45 secs. Immediately add coconut milk and lime leaves. Stir-cook about 1/2 minutes until bubbly and thick.
4. Add beef, bamboo shoots, peppers and long beans all at once. Stir fry 1 minute making sure everything fries in the oil as you're stirring. Add fish sauce and sugar and stir fry 2-3 more minutes until peppers have softened and beef has browned. Add 3/4 of the basil leaves and stir fry from 1 more minute.
5. Transfer to serving dish and top with red pepper strips and remaining basil leaves. Serve immediately, accompanied with steamed rice.