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
- lean ground beef: 1 pound
- olive oil: 2 Tbsp
- onion: 1 piece (diced)
- cherry tomatoes: 1 cup (halved)
- (1-inch) sliced green onions: 1 cup
- light soy sauce: 0.25 cup (divided)
- lemon: 1 piece (juiced, divided)
- garlic: 3 clove (minced)
- cube beef bouillon: 1 piece (optional)
- ground black pepper: 0.5 tsp
- water chestnuts: 1 can (8 ounce can, halved, sliced)
- 1-inch cut green beans: 1 cup
- coconut milk: 1 can (13.5 ounce can)
- hot red Chili pepper (donne'sali): 1 piece (chopped, optional)
Metric Conversion
Stages of cooking
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Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
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Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes.
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Stir drained ground beef, remaining 1 tablespoon soy sauce, 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, 2 to 3 minutes. Remove from heat.
