Red Beef Curry

10 ounces trimmed beef steak, cut into 1/4 x 2 x 1 inch pieces roughly (easier if partially frozen)
1 16 oz can unsweetened coconut milk
1-2 Tbs red curry paste
1 tsp fish sauce
1 small can bamboo shoots, about 1 cup
1 tsp sugar
3 Tbs water
20 fresh basil leaves
1/4 to 1/2 red pepper, cut in strips
2 Tbs green peas, fresh or frozen
steamed rice

Heat 1 cup of the coconut milk in a large deep frying pan or wok and stir in the red curry paste. Cook on high heat for 5 minutes, until the sauce thickens a bit. Stir in the fish sauce, the rest of the coconut milk and the beef strips.
Stir for 30 seconds and add the bamboo strips and sugar. Add the water and cook, stirring, for 5 minutes or so, until the beef is cooked through. Add most of the basil leaves, reserving a few for garnish. Add the red pepper strips and peas and cook, stirring, until they’re warmed through and slightly cooked.
Serve topped with a few basil leaves for garnish, with plenty of steamed rice.