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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 562 | |
| % Daily Value * | |
| Total Fat42g | 53% |
| Saturated Fat25g | 123% |
| Cholesterol74mg | 25% |
| Sodium852mg | 37% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber6g | 21% |
| Total Sugars6g | |
| Protein27g | |
| Vitamin C44mg | 222% |
| Calcium79mg | 6% |
| Iron7mg | 38% |
| Potassium902mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Who would have guessed that lemon, soy sauce and tomatoes would combine to make this deliciously different beef dish?
My daughter has dubbed it “Guamburger Helper”! -
OH MAN, THIS is FANTASTIC!
This was an easy and super tasty dinner. I literally looked in the pantry and saw some coconut milk and had some ground beef, this was the only recipe that came up by ingredient search and I’m so glad it did!
The only thing I omitted were the water chestnuts (didn’t have any but would have been great) and the hot pepper/chilis because that’s not our thing.
I cooked it pretty much to spec and it came out wonderful. The slight changes I did were:
I used a can of chopped tomatoes instead of fresh (didn’t have) 2 onions vs 1
Probably more green onions than suggested
A little more soy
And instead of regular oil for saut?ing, I used raw, unfiltered coconut oil
Also added some of that (coconut oil) to the rice instead of butter to bring that flavor out.Wow, thank you so much for posting this, we all loved it and I’ll keep this as a standby now. Super easy!
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So good and so easy. We loved this. I followed this recipe except for omitting the water chestnuts and the hot pepper but only because I didn’t have any around. Looking forward to making this again and using the other two ingredients. Thank you for this recipe!
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10.23.17 There are times when it?s a good thing to step outside the box and try something totally new and different. Never had tinaktak before, in fact never even heard of it, but the ingredient listing piqued my curiosity. We really enjoyed this dish, and I wouldn?t change a thing. Don?t omit the water chestnuts, as I think that crunch is important to this entree. We opted to serve this with noodles rather than rice and will do that again. This was a splurge nutritionally, but all things in moderation, right? I certainly can understand why this is one of Guam?s favorite comfort foods, because it?s just flat out tasty!
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Wonderful just as written! I?m always looking for a ground beef recipe that isn?t mixed with the usual tomato sauce or cream of condensed chemical soup and this was perfect! We love coconut and the coconut oil in the rice as suggested by another user here created a great balance! Thank you
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I was excited to try this, but then end result was really bland. Then you add rice to it and it just gets worse. I?ll keep looking for a recipe similar to this, but this one as is did not hit the spot.
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Way too salty. I wouldn?t use that much soy sauce again.
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This was so good! I had to make some changes due to not having everything. I used a half pound ground venison and 3/4 cup tvp to help get the calories down. Then I used roma tomato chopped and chopped frozen jalapeno. No water chestnuts so I chopped some peanuts and sprinkled over the finished dish. Even hubby loved it.
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I had never heard of this but wanted to try something different! it is fantastic
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I have been cooking recipes on this app for 3 years, but I’ve never left a review until now. Followed the recipe exactly except for substituting a jalapeno for the pepper. An explosion of flavor and unlike anything I’ve tasted before. Entire family thoroughly enjoyed. Thank you.
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After reading the recipe and knowing that we love this type of dish, ( Thai, Burmese…)I made it last night since I had all of the ingredients. The only substitution I made was to use coconut cream rather than milk and a good amount of Sriracha in place of the chilie. We served it over wild grain rice and it was AMAZING!!!!!!!! Oh, I also threw in a few crimini mushrooms because they needed to be used.
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Yummy dish. I made some changes. I add ginger instead of chilis, stewed tomato without the sauce because I don’t have cherry tomato.
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Love this dish and will make again. I followed the directions as written except I substituted asparagus because it was on hand and needed to be cooked. I?ve never cooked with coconut milk before because I?m not a fan of coconut but found the blend of these ingredients to be delicious. Next time I?ll serve over basmati rice. Thank you for this recipe.
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Really good!! Easy too! Didn?t have water chestnuts or lite soya sauce(used regular), didn?t matter, whole family was happy! Flavour was excellent. Don?t be shy on the veggies, ate it with rice, very tasty.
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Unusual but it was delicious. We added a little Sriracha and hoisin sauce that made it even better.
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This recipe is amazing in every way. I make it all the time! It is easily Whole30/low-carb. It checks all the boxes for my family: fast, few ingredients, everybody eats it, healthy. For so few spices it’s so flavorful! I prefer coconut aminos and I don’t cook everything separately but otherwise everything is the same. Cook beef, add onions, add veggies and sauce. Once green beans are ready, add coconut milk and serve!
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Super simple to make and delicious.
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I didnt put the Chile or the chestnuts but it still turned out good!
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My brother made this the last time I visited Guam (home). Decided to make it (again) but I added grilled Chinese eggplant. My son doesn’t like coconut but he loves this dish and scarfs it up in minutes! A definite keeper!
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Great recipe! I ended up making a couple of minor changes (long story…); I left out the water chestnuts and substituted a thin-sliced jalapeno for the red chili, but it came out great just the same. I would add that the bouillon cube probably isn’t optional; it definitely adds needed salt to the mix.
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family loved this. Will make it again!
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Absolutely delicious
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Ya’ll this recipe is the bomb!! Only thing I changed was I used more meat and used crushed red pepper instead of the chile peppers. We ate it over rice and loved it. I made sure to let it simmer for a good 45 minutes to really get the flavors going. This is a new favorite in my world!!
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Tonight was the second time that I made this. The first time I made it without any changes. It was really good! My family said it tasted better than the restaurant versions they had eaten. Tonight I made it again but I added a medium sized eggplant and put only 2 small donne hotpeppers, not smashed. And instead of ground beef, I used ground chicken, a little more that a pound. It came out perfect, not greasy or oily at all. Finally, instead of using canned string beans, I used the local long beans and cut them into 1 inch bite size pieces. Next time I will make it for our dinner guests too. Thank you Sheila!!
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Pretty much followed the recipe as written….except that I used coconut oil instead of olive oil. Didn’t have green onions, so used a large yellow onion instead. Next time, I will try it with both green and yellow onions. I added some small sliced carrots, too. It was very tasty and all of my family enjoyed it.
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Excellent dish using hamburger. I made it just like it said except I used jalape?o peppers because I already had them. I will definitely make this again. Water chestnuts are a must!
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This was delicious! Couldn’t find the done sail, so crushed red pepper subbed in, as did coconut cream for the coconut milk (we had it for another recipe. ) If you have picky eaters who don’t like spice, omit it and just add a little hot sauce to your serving. We will make this again.
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We loved this recipe and made it as written, except I added the sliced green onions and water chestnuts in when adding the cooked ground beef in at the end, since we like the water chestnuts and sliced green onion crunchy. Next time, I might add some shredded carrots. The recipe had great flavor. We will definitely make this again.
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Very good!! I needed something different to make with ground beef and this was it!!
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Different. Coconut & beef- an amazing combo. We put it over rice.
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Delicious! Great for something different. I used lite coconut milk and a Serrano pepper. It was hearty and everyone enjoyed this. You could add more veggies like carrot or celery if you want to and it would still be tasty.
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It was interesting; better than expected, but an odd combination of ingredients. I really wasn’t digging the green beans. I’m glad we were able to try something different but I probably wouldn’t make it again.
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This is really great! Easy to make and tastes wonderful?just don’t leave the vegetable chopping till the last minute like I did and let some of the other stuff burn. I might advise not letting the water chestnuts simmer for as long so that they stay crunchy.
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I was excited to try something different and unique with ground beef but this wasn’t it for my family. I followed the directions other than adding some matchstick carrots with the green beans for added color and veggies. I think what made this inedible for us was the lemon juice with the coconut milk. I juiced one whole lemon as directed adding it when it said in two different steps but the tart/acid mixed with the coconut milk (I used unsweetened b/c it didn’t specify) just did not go good together. We ended up putting a frozen pizza in the oven.
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Good, but pretty salty. Use half the soy sauce, then add fish sauce at end to taste.
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We loved this recipe! I was looking for something different to make with ground beef and happened to have a leftover lemon available. Served it with some jasmine rice and the whole pot disappeared! I admit that I did the whole recipe in one pot, didn?t bother removing the cooked ground beef and it turned out great! My 15 year old said it is a new favorite! Super easy and has a great tangy flavor! Thanks!
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very tasty, mild to medium spicy, I enjoyed this dish and I do recommend it
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