1
In a large saucepan, heat the oil for the marinade. add the curry paste and cook, stirring, until fragrant, 1-2 minutes. Add the sugar, coconut milk, water, oyster sauce, fish sauce, soy sauce, lemon juice and garlic. Bring to a simmer, stirring to dissolve the sugar. When simmering, combine the cornstarch with 1 tablespoon of water into a paste. Whisk the cornstarch slurry into the sauce and cook until thickened. Remove from the heat and let cool fully.
2
Coat the steaks in half of the marinade and refrigerate for 4-12 hours. Reserve the remaining marinade as a sauce for serving.
3
Preheat the oven to 375°F.
4
Add the rice, coconut milk, water and sugar to a medium saucepan bring to a boil, reduce the heat to low, cover, and cook for 20 to 30 minutes, until the rice is tender. Fold in the coconut flakes.
5
Heat a grill or large skillet to medium-high. Remove the steaks from the marinade, discarding excess marinade, and grill for 2 to 3 minutes per side to sear.
6
Transfer to a baking sheet and roast to desired doneness, 8 to 10 minutes (for medium, the internal temperature should be 135°F, 125°F for rare). Rest for 5 minutes before serving.
7
To make the bok choy, in a small bowl, combine the oyster sauce, fish sauce, soy sauce, sugar, lemon juice, black pepper and garlic. Heat the oil in a large skillet over medium-high heat. When hot, add the bok choy and cook, stirring, until charred and wilted. Add the sauce mixture and toss to coat. Turn off the heat.
8
To serve, divide the sticky rice between plates. Add a steak, bok choy and reserved red curry sauce on top.