Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine soy sauce and garlic in medium bowl. Add beef; toss. Set aside.

Whisk coconut milk and curry paste in small bowl until well blended; set aside.

Prepare Fruit and Almond Basmati Rice (Directions below)

Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet; keep warm.

n same skillet, bring coconut milk mixture to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Add green beans, basil, lemon grass and salt; bring to a boil. Reduce heat; simmer 11 to 13 minutes or until green beans are crisp-tender, stirring occasionally.

Return beef with juices to skillet; cook and stir until heated through. Serve over rice. Garnish with basil, if desired.

Fruit and Almond Basmati Rice: Prepare 1 cup basmati rice according to package directions omitting butter or oil. Add 1/4 cup mixed dried fruit, chopped and 1/4 cup slivered almonds, toasted, during stand time.

To toast almonds, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.