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Beef Tinaktak
Beef Tinaktak
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Coconut milk-infused beef and veggies with water chestnuts in Guam's cozy Tinaktak stew.
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
  • 0.25 cup light soy sauce, divided
  • 1 lemon, juiced, divided
  • 3 cloves garlic, minced
  • 1 cube beef bouillon
  • 0.5 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
Instructions:
  • In a large skillet over medium heat, sear the beef until browned, approximately 8 minutes. Remove and place on a paper towel-lined plate to absorb any excess grease.
  • In a large skillet over medium-high heat, sauté onion, tomatoes, green onions, 3 tablespoons soy sauce, half of the lemon juice, garlic, beef bouillon, and black pepper until flavors meld, about 2 to 3 minutes. Add water chestnuts and green beans and continue cooking and stirring until tender, about 8 to 10 minutes.
  • Combine the drained ground beef, 1 tablespoon of soy sauce, and lemon juice in the skillet. Gradually pour in the coconut milk and add the chile pepper. Simmer on low heat until the coconut milk is warmed through, about 2 to 3 minutes. Remove from heat and serve.

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