Heat half the oil in a large deep frying pan over high heat. Season the steak. Cook for 2 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside to rest.
Heat the remaining oil in the pan over high heat. Add onion. Cook, stirring, for 2 mins. Add curry paste. Cook, stirring, for 1 min or until aromatic. Add pumpkin, eggplant and coconut milk. Bring to a simmer. Reduce heat to medium-low. Cover and cook for 10 mins or until the pumpkin is tender. Add the beans. Cook, covered, for 2 mins or until the beans are bright green and tender crisp.
Meanwhile, heat the rice following packet directions.
Thinly slice the steak. Add to the vegetable mixture in the pan and stir to combine. Sprinkle with the peanut and serve with rice.