Ingredients:
1 pound rump steak
5 tablespoons olive oil
1 cup coconut milk
1 tablespoon green curry paste (spicy), or red (not as spicy)
1 inch fresh ginger, sliced thin into four equal slices
1 clove garlic, minced
1 yellow onion, thinly sliced
1 red pepper, seeded, and thinly sliced
1/4 pound sugar snap peas
Radishes
Lemon juice - optional

Heat 3 tablespoons oil in a sauté pan over medium heat. Add the curry paste and cook for 3 to 4 minutes. Using a very sharp knife, cut the steak across the grain into thin strips. Sauté the beef with the curry. In a second sauté pan over medium-high heat, add the remaining oil, ginger and the garlic then sauté until the garlic is fragrant. Next add the onion, and red pepper and continue to sauté until lightly colored. Add the coconut milk to the beef. Simmer gently for 3 to 4 minutes or until meat is cooked. Turning back to the vegetables, toss in the sugar snap peas and the radishes. Sauté, and season to taste. If desired, add a splash of lemon juice. Serve the vegetables topped with the beef, and drizzle over any remaining curry sauce. Garnish with fresh herbs.