Rating: 4.5 stars
42 Ratings
  • 5 star values: 35
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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).

Recipe Summary

cook:
20 mins
total:
45 mins
prep:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Cook's note:

Substitute the donne'sali with another hot chile pepper if preferred.

Nutrition Facts

562 calories; protein 27.4g; carbohydrates 24.3g; fat 41.5g; cholesterol 74.4mg; sodium 851.8mg. Full Nutrition
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