In a small bowl combine the oyster sauce, soy sauce, lime juice, ginger, garlic, fish sauce and hot pepper flakes. Reserve 3 tbsp (45 mL) of marinade and add remaining marinade to steaks. Let soak for at least 20 minutes.
Meanwhile in a large bowl, toss the mushrooms with reserved marinade and place on one side of a large sheet of heavy duty foil. Fold over the foil and pinch edges to seal and make a secure packet. In a large bowl, stir the oil with the curry paste, salt and pepper; toss with green beans. Transfer beans to one side of another piece of heavy duty foil, fold and seal edges to make a second packet.
Preheat grill to medium-high. Grill bean and mushroom packets for 8 minutes, turning once. Remove from the grill and reserve closed packets while cooking the steaks.
Remove steaks from marinade and season lightly with salt and pepper to taste. Place the steaks on the grill and cook for 8 to 10 minutes, turning once, or until cooked to preferred doneness. Remove steaks from grill and rest for 5 minutes.
Meanwhile, in a large bowl add rice, green onions and coriander. Open the mushrooms and toss with rice mixture. Carefully open the green beans; sprinkle with lime zest. Transfer rice and green beans to serving plates; sprinkle with coconut. Serve with steaks; garnish with lime wedges.