Thai Coconut Milk Beef Stir-Fry

I've been cooking, but the frequency of my posts is going to slow a bit for the next couple of months, as this is the busiest time of year at my job.  Meanwhile, my obsession with red curry paste-based stir fry strikes again.  This recipe isn't terribly different from others I've tried, and it's wonderfully delicious.  Here is the link to the original:
https://www.hannaford.com/recipe/Recipes/World-Flavors/Asian/Thai-Coconut-Beef-Stir-Fry/pc/22280/c/29105/sc/29111/9581.uts?refineByCategoryId=29111#

The accompaniment pictured below, nutty fried rice, will posted tomorrow :)

Ingredients:

6 T. rice vinegar
3 T. fresh lime juice
3 T. light brown sugar (packed)
1 1/2 T. Thai red curry paste
1 lb. flank steak, cut across the grain in small strips
1 1/2 T. canola oil, divided
8 oz. fresh sliced mushrooms (I used some leftover shiitakes and cremini)
1 c. coconut milk
1 1/2 T. Asian fish sauce
1/4 tsp. salt

Instructions:

1. In a medium bowl, mix together rice vinegar, lime juice, brown sugar, and curry paste.  Add the beef to the mixture and let marinate on the counter for 10 minutes, stirring once.

2. While the beef marinates, add 1/2 T. of the canola oil to a wok over medium-high heat.  Add mushrooms and stir-fry for 2 minutes or until softened.  Transfer mushrooms to a plate.

3. Add remaining 1 T. of oil to pan.  Using a slotted spoon, transfer beef to wok, reserving marinade.  Stir-fry beef for 3-4 minutes, until browned all over.

4. Add mushrooms back to pan, as well as reserved marinade, and stir for 1 minute.  Scrape pan to loosen any browned bits.

5. Add remaining ingredients and bring to simmer.  Simmer for 2 minutes, stirring occasionally.

6. Serve with desired side and enjoy!