Entree: United States – Guam – Tinaktak (Ground Beef in Coconut Milk)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, finely chopped (~6 oz / 170 g)
- 3 cloves garlic, minced (~9 g)
- 2 medium tomatoes, diced (~10 oz / 285 g)
- 8 oz (225 g) green beans, trimmed and halved
- 2 cups (480 ml) canned coconut milk (stirred)
- 1/2 cup (120 ml) water or low-sodium chicken broth
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 ml) fish sauce (optional)
- 1 tsp (5 g) salt, adjusted to taste
- 1/2 tsp (1.5 g) ground black pepper
- 1 tbsp (8 g) brown sugar (optional, balances acidity)
- 2 cups (370 g) long-grain white rice, uncooked
- 3 cups (710 ml) water (for cooking rice)
- Fresh green onion, sliced (for garnish)
- Lime or calamansi wedges (for serving)

Instructions

Short Description:
A classic Chamorro (Guamanian) one-pot entree of seasoned ground beef simmered in coconut milk with tomatoes and crisp-tender green beans, served over steamed rice. The coconut milk creates a rich, creamy sauce that coats rice and vegetables for a satisfying main course.

Regional Notes:
This Guam version uses ground beef, coconut milk, fresh green beans, and chopped tomatoes — a hallmark of Pacific Island cooking where coconut milk is central. Unlike continental stews, tinaktak relies on coconut cream reduction and simple aromatics rather than heavy spice blends, and it is traditionally served with white rice.

1. Rinse the rice until the water runs clear. Combine 2 cups (370 g) rice and 3 cups (710 ml) water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered 5 minutes.
2. While the rice cooks, heat 1 tbsp (15 ml) vegetable oil in a large skillet or Dutch oven over medium-high heat.
3. Add 1 lb (454 g) ground beef and brown, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.
4. Push the beef to the side and add the chopped onion and minced garlic to the pan. Sauté 3–4 minutes until the onion is translucent and fragrant.
5. Stir in the diced tomatoes and cook 2–3 minutes until they begin to soften. Add 2 tbsp (30 ml) soy sauce, 1 tsp (5 ml) fish sauce (if using), and 1 tbsp (8 g) brown sugar; stir to combine.
6. Pour in 2 cups (480 ml) coconut milk and 1/2 cup (120 ml) water or broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
7. Add the trimmed and halved green beans. Reduce heat to medium-low and simmer, uncovered, 8–12 minutes until the beans are crisp-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
8. Taste and season with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) black pepper, adjusting soy or fish sauce as needed for saltiness and umami.
9. If the sauce is too thin, simmer a few minutes longer to reduce; if it separates, whisk gently to reincorporate. For a thicker glaze, mix 1 tsp cornstarch with 1 tbsp cold water and stir in, simmering 1–2 minutes (optional).
10. Serve Tinaktak hot over steamed rice, garnished with sliced green onion and lime or calamansi wedges for squeezing.