This is a recipe (& photo) I found on the SD Beef council site: http://www.BeefIt'sWhat'sForDinner.com
I usually make a standard Beef Pot Roast the day before ( lightly flour and brown a 4 lb. beef roast, put it in a roaster, pour a cup of Burgundy wine & can of Beefy mushroom soup over it, bake @ 350 with carrots, potatoes and a couple of onions for 2-3 hours--it's delicious & makes it's own gravy, but there is usually enough roast beef left over for another meal, so this is what I sometimes do with it).  So here you go: two meals out of one cut of beef. Frugal & delicious cooking. What a bargain!

South Seas Curried Beef over Jasmine Rice

1.        1 package (about 17 ounces) refrigerated fully-cooked beef tips with gravy

2.        1 cup uncooked Jasmine or white rice

3.        1 cup unsweetened coconut milk

4.        2 teaspoons curry powder

5.        2 teaspoons grated fresh ginger

6.        1/2 cup diced red bell pepper

7.        1/3 cup sliced green onions

8.        1/2 cup toasted coconut

Instructions

1.        Prepare rice according to package directions; keep warm.

2.        Meanwhile combine coconut milk, curry powder, ginger and beef tips with gravy in nonstick skillet; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 5 minutes, stirring occasionally. Stir in bell pepper and green onions; cover and simmer 2 minutes.

3.        Serve beef mixture with rice. Sprinkle with toasted coconut