I stumbled upon Beef Tinaktak during a trip to Guam last summer, when a local family invited me to their Sunday lunch. When they brought out this steaming dish of beef in creamy coconut sauce, I immediately thought it was Filipino because it looked so familiar, like something my own mother would make. But I was in for a surprise!
As we gathered around their wooden table, my hosts explained how Tinaktak got its name from the "tak-tak-tak" sound of chopping meat on the cutting board, exactly what we call it in Filipino, too! That's when I learned about Guam's amazing fusion of cultures: how the Spanish colonization, Filipino migration (about a quarter of Guam's population has Filipino roots), and local Chamorro traditions all came together on one plate.
While Filipinos rarely cook beef in coconut milk or add tomatoes to our coconut dishes, the Chamorros created this unique combination that just works. The tangy tomatoes cut through the rich coconut milk, the tender beef soaks up all that creamy sauce, and those crisp green beans add the perfect texture. Here's how to bring a taste of Guam to your kitchen.
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Why You'll Love This Recipe
- Perfect balance of creamy, tangy, and savory flavors
- One-pot meal ready in 40 minutes
- Rich coconut sauce perfect for serving over rice
- Kid-friendly despite its sophisticated flavor profile
- Easily customizable heat level
- Budget-friendly using simple ingredients
Ingredients
The ingredients in Beef Tinaktak create a perfect balance of flavors and textures that represent Guam's diverse culinary heritage. Beef provides rich protein while coconut milk adds creamy sweetness that forms the backbone of the sauce. Green beans offer a crisp texture contrast and bright color, while cherry tomatoes bring necessary acidity that cuts through the richness.
Aromatics like garlic, ginger, and onion build a savory foundation, while chilies add gentle heat that can be adjusted to taste. The finishing touch of fish sauce contributes umami depth and saltiness, while fresh lemon brightens the entire dish.
Together, these ingredients create a harmonious one-pot meal that's both satisfying and representative of Chamorro cuisine's unique blend of Pacific Island and Spanish colonial influences.
- 800g rib eye, rump steak, or sirloin
- 2 tablespoons coconut oil
- 6 cloves garlic, minced
- 1 white onion, finely chopped
- ½ thumb-sized ginger, minced
- 400ml coconut milk
- 300g green beans, trimmed and sliced
- 250g cherry tomatoes, halved
- 2 red chilies, finely chopped
- Juice from half lemon
- Fish sauce to taste
- Freshly ground black pepper
- Fresh cilantro/coriander for garnish
- Reserved cherry tomatoes for garnish
- Sliced green onions for garnish (optional)
Equipment
- Large wok or deep skillet - Provides even heat distribution and ample space for stir-frying all ingredients
- Sharp chef's knife - Essential for properly chopping the meat and vegetables
- Heavy-duty cutting board - Sturdy surface for the traditional "tak-tak-tak" chopping technique
- Measuring cups and spoons - Ensures recipe precision
- Wooden spoon - Ideal for stirring without scratching your cookware
- Garlic press (optional) - Makes mincing garlic quicker and more efficient
How To Make
- Bring all ingredients to room temperature 30 minutes before cooking. This ensures even cooking of the meat.
- Roughly chop your beef into small pieces - aim for about ¼ inch size but don't worry about making them perfect. The different sizes add nice texture to the dish. Pat the meat dry with paper towels to help it brown better.
- Get your wok or deep pan really hot - heat your coconut oil until you see the first wisps of smoke. Add the beef in a single layer and let it brown for 3-4 minutes on each side at high heat (200°C/400°F). Don't stir it around - letting it sit creates a nice crust.
- Turn the heat down to medium-high. Toss in your onions, garlic, ginger, and chilies. Cook these for about 2-3 minutes until you can really smell the aromatics and the onions turn clear. As you stir, break up any larger pieces of meat.
- Lower the heat to medium and pour in your coconut milk. Add most of your cherry tomatoes (save some pretty ones for garnish). Let this come to a gentle bubble, then turn down the heat and let it simmer for 5 minutes. You'll see the sauce start to thicken.
- Add your green beans and let everything cook for another 3-4 minutes. You want the beans to stay crisp but turn bright green. Season with fish sauce, black pepper, and a good squeeze of lemon juice.
- Turn off the heat and let everything rest for 5 minutes - this lets all the flavors come together nicely. Taste and add more fish sauce or lemon juice if needed.
- Serve in bowls over hot rice, topped with your saved tomatoes and fresh cilantro. The sauce should be creamy but still loose enough to soak into your rice.
Tips from Lola's Kitchen
- Choose meat with marbling - The fat content enhances the flavor and tenderness of the dish
- The browning step is crucial - This develops deep, rich flavors that form the foundation of the dish
- Cut vegetables uniformly - This ensures they cook evenly and look appealing
- Adjust sauce consistency as needed - Add warm water if too thick or simmer longer if too thin
- Don't rush the cooking process - Allow time for flavors to develop and meld together
- Taste before adding fish sauce - The saltiness can vary between brands
- Let the dish rest before serving - This allows the flavors to settle and deepen
Substitutions
- Meat: Ground beef (80/20 fat content) works well for a quicker version
- Coconut Milk: Light coconut milk plus 1 tablespoon coconut cream for richness
- Green Beans: Long beans, snap peas, or snow peas
- Cherry Tomatoes: Regular tomatoes, diced
- Fresh Chilies: Red pepper flakes, chili sauce, or chili paste
- Lemon: Kalamansi, lime, or calamansi juice
- Fish Sauce: Soy sauce with a pinch of salt (though flavor profile will change)
Troubleshooting
- Sauce too watery? Simmer uncovered for 5-10 minutes longer to reduce
- Sauce too thick? Add warm water or additional coconut milk, 2 tablespoons at a time
- Meat too tough? Next time, cut pieces smaller or use a more tender cut
- Too spicy? Add more coconut milk to mellow the heat or serve with extra rice
- Flavor too bland? Balance with additional fish sauce for saltiness and lemon juice for acidity
- Beans still hard? Cook for a few minutes longer, but don't overcook or they'll lose their vibrant color
- Coconut milk curdled? Keep heat low when adding coconut milk and avoid boiling vigorously
Storage & Reheating
- Refrigerator: Store in an airtight container for 3-4 days
- Freezer: Freeze for up to 2 months (note that the sauce may separate slightly)
- Reheating on Stovetop: Warm over medium-low heat, adding a splash of water if needed to loosen the sauce
- Microwave Reheating: Heat for 2-3 minutes, stirring halfway through
- Best Practice: Remove from refrigerator 30 minutes before reheating for more even warming
FAQ
Can I make this ahead of time?
Yes! The flavors actually improve overnight as they meld together. Store in the refrigerator and reheat gently.
Is this dish very spicy?
As written, it's moderately spicy. You can adjust the heat by increasing or decreasing the amount of chilies.
Can I use a slow cooker for this recipe?
Yes, but still brown the meat first for best flavor. Cook on low for 6 hours or high for 3-4 hours, adding the green beans in the last 30 minutes.
What can I serve with Beef Tinaktak?
White rice is traditional, but it also pairs well with cauliflower rice (low-carb option), garlic bread, or even over noodles.
How do I know when the dish is done?
The beef should be tender, the beans bright green but still crisp, and the sauce should coat the back of a spoon but still flow easily.
Can I use canned coconut milk?
Absolutely! Full-fat canned coconut milk is recommended for the richest flavor and creamiest texture.
Is this dish dairy-free?
Yes, this dish is naturally dairy-free, making it suitable for those with lactose intolerance or dairy allergies.
Can I add other vegetables?
Definitely! Bell peppers, eggplant, and mushrooms all work well in this dish.
Related
Looking for other recipes like this? Try these:
Beef Tinaktak (Chamorro Coconut Beef with Green Beans)
Equipment
- Large wok or deep skillet (kawali) for even heat distribution and stir-frying
- Sharp chef's knife (kutsilyo) for chopping meat and vegetables
- Heavy-duty cutting board (sangkalan) for the traditional "tak-tak-tak" chopping
- Measuring cups and spoons (Panukat) for precise measurements
- Wooden spoon (sandok) for stirring without scratching the pan
- Garlic press (optional) for mincing garlic efficiently
Ingredients
For the Meat Base
- 800 g rib eye rump steak, or sirloin (karne)
- 2 tablespoons coconut oil langis ng niyog
- 6 cloves garlic minced (bawang)
- 1 white onion finely chopped (sibuyas)
- ½ thumb-sized ginger minced (luya)
For the Sauce
- 400 ml coconut milk gata
- 300 g green beans trimmed and sliced (sitaw)
- 250 g cherry tomatoes halved (kamatis)
- 2 red chilies finely chopped (siling labuyo)
- Juice from half lemon kalamansi can be substituted
- Fish sauce to taste patis
- Freshly ground black pepper paminta
For Garnish
- Fresh cilantro/coriander wansoy
- Reserved cherry tomatoes
- Sliced green onions optional
Instructions
- Bring all ingredients to room temperature 30 minutes before cooking. This ensures even cooking of the meat.
- Roughly chop your beef into small pieces - aim for about ¼ inch size but don't worry about making them perfect. The different sizes add nice texture to the dish. Pat the meat dry with paper towels to help it brown better.
- Get your wok or deep pan really hot - heat your coconut oil until you see the first wisps of smoke. Add the beef in a single layer and let it brown for 3-4 minutes on each side at high heat (200°C/400°F). Don't stir it around - letting it sit creates a nice crust.
- Turn the heat down to medium-high. Toss in your onions, garlic, ginger, and chilies. Cook these for about 2-3 minutes until you can really smell the aromatics and the onions turn clear. As you stir, break up any larger pieces of meat.
- Lower the heat to medium and pour in your coconut milk. Add most of your cherry tomatoes (save some pretty ones for garnish). Let this come to a gentle bubble, then turn down the heat and let it simmer for 5 minutes. You'll see the sauce start to thicken.
- Add your green beans and let everything cook for another 3-4 minutes. You want the beans to stay crisp but turn bright green. Season with fish sauce, black pepper, and a good squeeze of lemon juice.
- Turn off the heat and let everything rest for 5 minutes - this lets all the flavors come together nicely. Taste and add more fish sauce or lemon juice if needed.
- Serve in bowls over hot rice, topped with your saved tomatoes and fresh cilantro. The sauce should be creamy but still loose enough to soak into your rice.
- Remember: if your sauce gets too thick, add a splash of warm water. If it's too thin, let it simmer a bit longer. The perfect Tinaktak sauce should coat the back of your spoon but still flow easily.
Tips from Lola's Kitchen
- Choose meat with some fat marbling for better flavor
- Don't skip the browning step - it develops essential flavors
- If sauce is too thick, add warm water gradually
- Taste before adding fish sauce as saltiness levels vary
- Let dish rest 5 minutes before serving to allow flavors to meld
Nutrition
The Story Behind Beef Tinaktak
Walking through the bustling streets of Hagåtña, Guam's capital, you'll find a dish that tells the story of the island's rich cultural tapestry. Beef Tinaktak, a beloved Chamorro comfort food, emerged from centuries of cross-cultural exchange between Pacific Islander traditions, Filipino influences, and Spanish colonial heritage.
The name "Tinaktak" comes from the rhythmic sound of knife meeting cutting board - "tak-tak-tak" - as cooks traditionally chopped beef into small, irregular pieces. This preparation method, shared across Filipino and Chamorro cultures, highlights the deep connections between these Pacific communities. With nearly a quarter of Guam's population having Filipino roots, this shared culinary language isn't surprising.
What makes Beef Tinaktak uniquely Chamorro is its innovative combination of ingredients. While coconut milk-based dishes are common throughout the Pacific, the addition of beef and tomatoes sets this dish apart. Unlike traditional Filipino ginataan (coconut milk dishes) which rarely feature beef or tomatoes, Chamorro cooks boldly combined these elements to create something entirely new.
Originally, the dish was made with freshly pressed coconut milk and whatever vegetables were in season. Today's version, featuring green beans and cherry tomatoes, has become standardized through generations of family cooking. The dish represents the practicality of island cooking - using available ingredients to create something greater than the sum of its parts.
In modern Guamanian households, Tinaktak has evolved. While some families maintain the traditional hand-chopping method, others opt for ground beef for convenience. Yet the essence remains unchanged - tender beef and crisp vegetables swimming in a creamy, coconut-based sauce that begs to be spooned over steaming white rice.
This dish isn't just about flavor - it's about family, tradition, and the beautiful complexity of Guam's culinary identity. Whether served at fiesta tables or quiet family dinners, Beef Tinaktak continues to tell the story of an island where cultures don't just meet, but merge into something magnificently unique.
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