Tinaktak (Coconut Ground Beef)
Ground beef simmered in fresh coconut milk with squash, green beans, and lemon leaf, creating a rich, mildly savory stew. It is a comforting home-style main served over rice.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •Large skillet or pot
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 24
- carbs
- 14
- protein
- 22
- calories
- 350
Instructions
- 1
Cook the ground beef in a large skillet over medium heat. Break it into pieces as it browns.
- 2
Add the onion and garlic. Cook until softened, about 4 minutes.
- 3
Pour in the coconut milk. Bring it to a gentle, low simmer.
- 4
Add the squash. Cook for 10 minutes until it is almost tender.
- 5
Stir in the green beans and lemon leaf or juice. Simmer for another 8 to 10 minutes.
- 6
Stir in salt to taste.
- 7
Serve hot over steamed rice.
Chef's tips
Use fresh coconut milk if you can. Never let it boil hard, or the sauce can separate.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Reheat gently over low heat, stirring frequently to avoid the coconut milk splitting.
Common mistakes to avoid
- •Boiling the coconut milk too hard, which makes it split and turn oily
- •Cooking the squash too long until it falls apart
Serving suggestions
Cooked Tinaktak (Coconut Ground Beef)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Guam
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
