Curry and coconut milk make this meal delicious
Season steak with salt and pepper. Spray a large skillet with olive oil Pam and heat over medium-high heat. Add the sliced beef and cook, add some beef stock 1 tablespoon at a time, to prevent sticking, 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 2 tablespoons beef stock, green beans and bell peppers to the pan and cook, stirring, just until the beans begin to color, 2 to 4 minutes. Combine coconut 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 the 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 over shredded cabbage.Enjoy a bowl of berries for dessert.