Entree: United States – Guam — Pacific Island United States Territories – Chamorro Beef Tinala' Katne

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 40 min

Additional 12 hrs

Total 14 hrs

Ingredients

- 2 lb (900 g) beef flank or top round, trimmed and thinly sliced against the grain (about 900 g)
- 3/4 cup (180 ml) soy sauce
- 1/4 cup (60 ml) white vinegar or cane vinegar
- 2 tbsp (30 ml) kalamansi or lime juice (or juice of 1 lime)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) brown sugar, packed
- 2 tsp (10 ml) coarsely ground black pepper
- 2 bay leaves
- 1 tbsp (15 ml) achiote (annatto) oil or 1 tsp (2 g) annatto powder mixed into 1 tbsp (15 ml) neutral oil
- 1 tbsp (15 ml) sesame oil (optional)
- 1 tsp (5 g) kosher salt (adjust to taste)
- 2 tbsp (30 ml) neutral oil (for finishing, e.g., vegetable or coconut oil)

For Chamorro red rice
- 2 cups (360 g) long-grain white rice
- 3 1/2 cups (830 ml) water or low-sodium chicken stock
- 1 tbsp (15 ml) achiote seeds + 2 tbsp (30 ml) neutral oil to make achiote oil (or use 1 tbsp/15 ml prepared achiote oil from above)
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) salt

For sautéed greens
- 1 lb (450 g) local greens (spinach, bok choy, or choy sum), trimmed and roughly chopped
- 2 tbsp (30 ml) neutral oil or coconut oil
- 3 cloves garlic, thinly sliced (about 9 g)
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1 tbsp (15 ml) kalamansi or lime juice (optional)

Garnish and serving
- Sliced fresh cucumber or tomato, optional
- Extra kalamansi or lime wedges
- Cooked red or white rice from above (serves included)

Instructions

Short Description:
Salt-cured, soy-and-vinegar marinated beef that is dried and then quickly cooked until caramelized and slightly chewy, served with Chamorro-style red rice and garlicky sautéed greens for a complete main-course meal.

Regional Notes:
This Guam (Chamorro) version follows the local preservation tradition: beef marinated in soy sauce, vinegar, garlic, and annatto (achiote) for flavor and color, then air- or oven-dried before quick cooking. The plate pairs tinala' katne with Chamorro red rice (colored with achiote) and simple sautéed greens, reflecting the island practice of combining preserved protein with starch and fresh vegetables.

1. Prepare the marinade: In a bowl combine soy sauce, white vinegar, kalamansi or lime juice, minced garlic, brown sugar, black pepper, bay leaves, achiote oil (or annatto mixture), sesame oil (if using), and 1 tsp salt. Stir until sugar partially dissolves.
2. Marinate the beef: Place the thinly sliced beef in a large nonreactive dish or zipper bag and pour the marinade over it, pressing the meat so all pieces contact the liquid. Refrigerate and marinate at least 8 hours or overnight (up to 24 hours) for best flavor.
3. Drain and dry: Remove the beef from the marinade and reserve the marinade (see step 6). Pat the strips dry with paper towels to remove excess liquid—this helps the drying step and encourages caramelization when cooking.
4. Dry the beef (traditional preservation step): Option A — Sun/air-dry: On a clean rack set over a tray, arrange strips in a single layer and leave in direct sun with a mesh cover for 6–12 hours until slightly firm and tacky (only where safe and dry). Option B — Oven-dry (reliable): Preheat oven to 175°F (80°C). Arrange strips on wire racks over baking sheets and dry for 2–4 hours, checking for a firm but still pliable texture. Remove and cool. (Either method dries surface moisture and concentrates flavor; if you prefer a softer texture, reduce drying time.)
5. Finish-cook the beef: Heat 2 tbsp (30 ml) neutral oil in a large skillet over medium-high heat. Add strips in batches, frying quickly until edges are deeply browned and caramelized, about 1–2 minutes per side for thin-dried strips. If desired, add 2–3 tbsp (30–45 ml) of the reserved marinade during the last 30–60 seconds of cooking and reduce briefly to glaze. Transfer cooked beef to a plate and keep warm.
6. Make Chamorro red rice while finishing beef: If making achiote oil from seeds, heat 2 tbsp (30 ml) neutral oil in a small skillet over medium; add achiote seeds and warm 1–2 minutes, then remove seeds and reserve the orange oil. In a medium saucepan, heat 1 tbsp (15 ml) of achiote oil over medium heat and sauté the chopped onion and 2 cloves minced garlic until translucent, about 3–4 minutes. Add rice and stir to coat grains with oil for 1–2 minutes. Add water or stock and 1 tsp salt, bring to a boil, then reduce to low, cover, and simmer 18–20 minutes until liquid is absorbed. Fluff with a fork and keep covered until serving.
7. Sauté the greens: While rice cooks, heat 2 tbsp (30 ml) neutral or coconut oil in a large skillet over medium-high. Add sliced garlic and cook 30 seconds until fragrant but not browned. Add chopped greens and 1/2 tsp salt, tossing until wilted and just tender, 2–4 minutes. Finish with 1 tbsp (15 ml) kalamansi or lime juice if using.
8. Plate and serve: Divide rice among plates, place a generous portion of finished Tinala' Katne alongside, and add a serving of sautéed greens. Garnish with cucumber or tomato slices and kalamansi/lime wedges. Offer extra soy or reserved marinade reduction at the table if desired.
9. Leftover and storage: Store cooled cooked beef in an airtight container in the refrigerator for up to 3 days. Dried-but-uncooked strips (properly dried) can be vacuum-sealed or tightly wrapped and refrigerated for several days or frozen for longer storage.