Thai Lava Beef

2 teaspoons canola oil
¾ pound skirt steak, thinly sliced (against the grain)
½ cup green beans, cut into 1-inch pieces
½ cup onions, julienned
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1½ teaspoons Chef Paul Prudhomme’s Vegetable Magic®
½ teaspoon Kosher salt
1 teaspoon brown sugar
1 teaspoon lime juice
4 teaspoons red curry paste
1 teaspoon roasted red curry paste (see Notes)
½ cup unsalted beef stock (see Notes)
1 teaspoon cornstarch
1 teaspoon water

Make a slurry with the cornstarch and water and set aside. Heat oil in non-stick skillet over high heat until shimmering. Carefully add the beef, this may cause a flare up in the pan. Cook the beef by constantly shaking pan back and forth and stirring to get a good sear on the meat, about 1 minute. Add all remaining ingredients and the slurry to the pan and stir until the curry paste has dissolved and the sauce comes to a boil. Lower heat to medium, and reduce the sauce by half, about 7 to 10 minutes, or to desired consistency. Remove from heat and serve immediately with hot rice.

NOTES: If roasted red curry paste is unavailable, substitute additional red curry paste in its place. Unsalted chicken stock or water can also be substituted for the beef stock.