Entree: Micronesia – Northern Culinary Region – Tinaktak (One-pot Chamorro-style ground beef simmered in coconut milk with tomatoes and greens, served over rice)

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, chopped, approx. 1 cup (150 g)
- 3 cloves garlic, minced (9 g)
- 14 oz (400 g) diced tomatoes, undrained
- 13.5 oz (400 ml) coconut milk
- 1 cup (125 g) green beans, trimmed and cut into 1-inch pieces
- 2 tbsp (30 ml) soy sauce
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 cups (480 ml) cooked white rice, per person (adjust as desired)
- 2 green onions, thinly sliced (for garnish)
- Optional: 1 small hot pepper, sliced, for heat

Instructions

1. Heat the vegetable oil in a large skillet or saucepan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
2. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent, about 3–4 minutes.
3. Stir in the diced tomatoes with their juices and the soy sauce. Cook 2–3 minutes to meld flavors.
4. Pour in the coconut milk, season with salt and black pepper, and bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer uncovered for 8–12 minutes, stirring occasionally.
5. Add the green beans (or other greens) and simmer until tender, about 5 minutes. Adjust seasoning with additional salt or soy sauce to taste and add sliced hot pepper if using.
6. Serve the Tinaktak hot spooned over steamed white rice and garnish with sliced green onions.