1.5kg steak strips, trimmed, thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground pepper
4 tablespoons canola oil
500g green beans, trimmed, cut into 2-inch pieces (about 2 cups)
Steam spaghetti ahead of time
2 red bell peppers, cut into thin, 2-inch strips
1 cup milk
2 tablespoons red curry paste
1 large mango, cut into 1-inch chunks
4 lime / lemon wedges
Sprinkle beef with salt and pepper.
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add the beef and cook, stirring occasionally, until browned, 2 to 3 minutes.
Transfer to a plate with a slotted spoon and drain any liquid from the pan; wipe out the pan. Reduce heat to medium.
Add the remaining oil, green beans and bell peppers to the pan and cook, stirring, just until the beans begin to colour, about 2 to 4 minutes.
Combine milk and curry paste and pour the mixture into the pan.
Bring to a simmer. Cover and cook until the vegetables are just tender, 2 to 3 minutes.
Return beef and any juice on the plate to the pan along with mango; cook, stirring once or twice, until heated through, 2 to 3 minutes.
Serve with lime / lemons wedges.