Entree: United States – Northern Mariana Islands – Tinaktak

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 2 cups (370 g) uncooked jasmine rice
- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium (about 6 oz / 170 g) yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium (about 10 oz / 280 g) ripe tomatoes, diced
- 8 oz (225 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/2 cup (120 ml) water or low-sodium broth
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) fish sauce (patis) (optional)
- 1 tsp (2 g) annatto (achiote) powder or 1 tbsp (15 ml) annatto oil (optional, for color)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 small hot pepper (bird's eye or serrano), sliced (optional for heat)
- 2 green onions, thinly sliced (for garnish)
- Lime wedges for serving

Instructions

Short Description:
Tinaktak is a Chamorro-style one-pot dish of ground beef simmered in coconut milk with tomatoes and green beans, finished with island seasonings and served over steamed rice. It is a rich, comforting main course that balances creamy coconut, bright tomato, and tender vegetables.

Regional Notes:
This Northern Mariana Islands version uses ground beef, fresh tomatoes, and green beans simmered in coconut milk as commonly prepared in Chamorro households, rather than other island versions that may use shredded meat or different vegetables. The coconut-forward sauce and serving over steamed rice reflect local Pacific Island United States Territories practice.

1. Rinse the rice under cold water until the water runs clear. Cook 2 cups (370 g) jasmine rice according to package directions (about 3 1/2 to 4 cups water; or use a rice cooker). Keep warm.
2. While the rice cooks, heat 2 tbsp (30 ml) vegetable oil in a large skillet or Dutch oven over medium-high heat. If using annatto oil, add it now to color the oil.
3. Add 1 lb (454 g) ground beef and break up with a spoon. Brown the beef, stirring, until no longer pink, 5–7 minutes. Drain excess fat if the pan is very greasy, leaving enough to carry flavor.
4. Push the beef to the side; add the chopped onion and cook 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.
5. Add the diced tomatoes and cook 3–4 minutes, stirring, until they begin to break down. Stir in 1 tbsp (15 ml) soy sauce and 1 tbsp (15 ml) fish sauce if using.
6. Pour in 1 can (13.5 oz / 400 ml) coconut milk and 1/2 cup (120 ml) water or broth. Stir to combine and bring to a gentle simmer.
7. Add the trimmed green beans 8 oz (225 g) and the sliced hot pepper if using. Season with 1 tsp (6 g) salt and 1/2 tsp (1.5 g) black pepper. Reduce heat to medium-low and simmer, uncovered, 10–12 minutes, stirring occasionally, until the green beans are tender and the sauce has slightly thickened.
8. Taste and adjust seasoning with more salt, soy sauce, or fish sauce if needed. If the sauce is too thin, simmer a few more minutes; if it reduces too much, add a splash of water.
9. To serve, spoon steamed jasmine rice onto plates or a platter, ladle tinaktak over the rice, and garnish with sliced green onions and lime wedges. Serve hot.