Entree: Guam – Tinaktak (Ground beef and coconut milk stew)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), chopped
- 3 cloves garlic, about 0.3 oz (9 g) total, minced
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp (2 g) annatto powder
- 1 cup (240 g) diced tomatoes (fresh or canned)
- 1 can 13.5 fl oz (400 ml) coconut milk
- 8 oz (225 g) green beans, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 cups (140 g) shredded cabbage
- 1 medium green bell pepper, about 6 oz (170 g), diced
- 2 tbsp (30 ml) soy sauce or 1 tbsp (15 ml) fish sauce, to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) water or beef broth (optional, to adjust consistency)
- Cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the annatto oil (or sprinkle in annatto powder) and briefly stir to release color, then add the chopped onion and sauté until translucent, about 3–4 minutes.
2. Add the minced garlic and cook 30 seconds until fragrant. Crumble in the ground beef and brown, breaking it up with a spatula, about 6–8 minutes; drain excess fat if necessary.
3. Stir in the diced tomatoes, soy sauce (or fish sauce), salt, and pepper. Pour in the coconut milk and 2 tbsp (30 ml) water or broth if you prefer a slightly thinner sauce. Bring to a gentle simmer.
4. Add the green beans, shredded cabbage, and diced bell pepper. Reduce heat to medium-low and simmer uncovered until vegetables are tender and flavors meld, about 10–12 minutes; adjust seasoning to taste.
5. Serve hot over steamed white rice, spooning plenty of the coconut sauce over each portion.