Beef Tinaktak

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Description

Tinaktak (pronounced tee-nack-tack) may have originated from the sound of chopping meat: tak! tak! tak! It is one of Guam’s favorite comfort foods and definitely a favorite of mine since it is so simple to make yet yields a tasty dish! Serve over hot steamed rice (white or brown).

Ingredients

  • 1 pound lean ground beef
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 cup halved cherry tomatoes
  • 1 cup (1-inch) sliced green onions
  • ¼ cup light soy sauce, divided
  • 1 lemon, juiced, divided
  • 3 cloves garlic, minced
  • 1 cube beef bouillon (Optional)
  • ½ teaspoon ground black pepper
  • 1 (8 ounce) can sliced water chestnuts, halved
  • 1 cup 1-inch cut green beans
  • 1 (13.5 ounce) can coconut milk
  • 1 hot red chile pepper (donne’sali), chopped (Optional)

Instructions

  1. Place beef in a large skillet over medium heat; cook and stir until browned
  2. about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
  3. Heat oil in a large skillet over medium-high heat. Add onion
  4. tomatoes
  5. green onions
  6. 3 tablespoons soy sauce
  7. 1/2 the lemon juice
  8. garlic
  9. beef bouillon
  10. and black pepper. Cook and stir until flavors combine
  11. 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender
  12. 8 to 10 minutes.
  13. Stir drained ground beef
  14. remaining 1 tablespoon soy sauce
  15. and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through
  16. 2 to 3 minutes. Remove from heat.

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 45 mins

Servings: 4

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