1In a wok or large frying pan heat oil on high. Stir-fry steak in 2 batches, 3 to 4 minutes each, until well-browned. Set aside.
2Using same wok, stir-fry paste 1 minute. Add coconut milk and lime leaves. Bring to simmer and cook 4 to 5 mins until thickened and beginning to separate.
3Return beef to the wok with vegetables, coriander, juice and fish sauce. Simmer 3 to 4 minutes until vegetables are tender.
4Season with sugar, extra juice and extra fish sauce. Stir basil through. Sprinkle extra basil leaves over and serve with rice.
Make double, freeze half without veggies, coriander and sauces. Add after reheating.
Photos: Rob Shaw/bauersyndication.com.au