Prepare rice according to package directions, set aside and keep warm.
Heat 1 tsp. oil in a large nonstick skillet over medium high heat. Add half of the beef and stir-fry 3-4 minutes or until browned. Transfer to a bowl. Repeat with the remaining oil and beef. Add curry powder and salt to skillet; stir-fry 10 seconds.
Add coconut milk to skillet, scraping pan to loosen browned bits from the bottom. Bring to a boil and reduce to a simmer; cook until sauce reduces to 1 cup, about 5 minutes.
Stir in reserved beef, lime juice and ground red pepper, if desired.
Divide prepared rice among 4 plates. Top with beef and sauce. Serve with optional toppings, if desired.