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.
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
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
Traditional Serving Suggestions
- Serve hot over steamed jasmine rice (kanin)
- Pair with achara (pickled green papaya) for contrast
- Offer additional fish sauce and chili on the side
- Garnish with fresh herbs just before serving
Troubleshooting
- Too Watery: Simmer uncovered until reduced
- Too Thick: Add warm water or coconut milk
- Tough Meat: Cut pieces smaller next time
- Too Spicy: Add more coconut milk to mellow heat
- Bland: Balance with additional fish sauce and lemon juice
Ingredient Alternatives
- Meat: Ground beef (80/20 fat content)
- Coconut Milk: Light coconut milk + 1 tbsp coconut cream
- Green Beans: Long beans or snap peas
- Cherry Tomatoes: Regular tomatoes, diced
- Fresh Chilies: Chili flakes or sauce
- Lemon: Kalamansi or lime
- Fish Sauce: Soy sauce + pinch of salt
Storage & Reheating
- Refrigerator: 3-4 days in airtight container
- Freezer: Up to 2 months (sauce may separate)
- Reheating: Stovetop over medium heat, adding water if needed
- Microwave: 2-3 minutes, stirring halfway
Variations
- Spicy Version: Double chilies, add sambal
- Vegetable-Heavy: Add eggplant, bell peppers
- Low-Carb: Serve over cauliflower rice
- Modern: Use ground beef for quicker prep
- Seafood: Substitute with shrimp or fish
FAQs
- Can I make this ahead?
- Yes, flavors improve overnight
- Is it freezer-friendly?
- Yes, freeze without garnishes
- Can I use lean beef?
- Yes, but sauce may be less rich
- Is this dish spicy?
- Moderately, adjust chilies to taste
- Can I use canned coconut milk?
- Yes, full-fat recommended
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.
