Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine beef strips and 1/2 cup Stubb's Sweet Black Pepper Anytime Sauce.
Combine coconut milk, curry powder and remaining 1/4 cup Sweet Black Pepper Anytime Sauce in small bowl until well blended; set aside.
Heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.
Remove from skillet. Repeat with remaining beef. Remove from skillet; keep warm.
Add coconut milk mixture to same skillet; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Add green beans; bring to a boil. Reduce heat and simmer 11 to 13 minutes or until green beans are crisp-tender, stirring occasionally.
Return beef with juices to skillet; stir in 1/4 cup basil. Cook until heated through.
Serve over rice. Serve with dollop of yogurt. Garnish with additional basil, if desired.