Beef Tinaktak

Beef Tinaktak is a Chamorro dish prepared with finely chopped beef, tomatoes, and green beans cooked in coconut milk.

📝 Ingredients

• 800 g rib eye, rump steam or sirloin
• 300 g green beans, trimmed and sliced into sections
• 250 g cherry tomatoes, cut in half
• 400 ml coconut milk
• fresh coriander
• juice from half lemon
• 2 pcs red chillies, finely chopped
• 1 white onion, finely chopped
• 6 cloves garlic, minced
• 1/2 thumb sized ginger, minced
• fish sauce
• freshly ground black pepper
• coconut oil

👨‍🍳 Instructions

1. 1Using a chopping board roughly chop (tinaktak) the beef into small pieces, similar to ground beef but not as fine. Best to have a variety of sizes for texture. Set aside.
2. 2In a wok heat coconut oil on high heat and once it starts to smoke add the beef then leave it to brown on one side. Turn to the other side then let it brown.
3. 3Once both sides are browned add the onion, garlic, ginger, and chillies. Stir fry then break the meat into smaller pieces as you cook them. Stir fry in high heat for 3-4 minutes.
4. 4Pour the coconut milk and cherry tomatoes, set aside a few for garnishing. Bring to a boil then reduce the heat to medium-low, simmer for 5 minutes and let the sauce thicken.
5. 5Add the green beans, mix then simmer for 3 more minutes.
6. 6Season with fish sauce and freshly ground black pepper, add lemon juice then turn the heat off.
7. 7Serve in bowls garnished with reserved cherry tomatoes and coriander then serve with freshly steamed jasmine rice.