A flavorful and quick Thai-inspired beef stir-fry with a creamy coconut sauce.
Heat a large skillet over medium heat and lightly coat it with cooking spray.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the chopped leek to the skillet and sauté until softened, about 5 minutes.
Stir frequently to avoid burning the leek.
Add minced garlic and cook for an additional minute until fragrant.
Be careful not to overcook the garlic as it can turn bitter.
Add the ground beef to the skillet and cook until browned, breaking it up with a spatula, about 7 minutes.
Drain excess fat if necessary to keep the dish light.
Stir in the red curry paste and tomato sauce, cooking until the mixture thickens slightly, about 2 minutes.
Adjust the amount of curry paste to your desired spice level.
Pour in the coconut milk, fish sauce, brown sugar, and lime juice, stirring to combine. Cook until the sauce thickens, about 3 minutes.
Taste and adjust seasoning as needed.
Serve the beef stir-fry over steamed rice or noodles, garnished with lime wedges if desired.
For a fresh touch, add chopped cilantro or green onions as a garnish.
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