Beef Tinaktak with Ground Beef - Recipe - Diet Doctor (2024)

Tak-tak-tak! The sound of the knife hitting the board as it's chopping meat is what gave Tinaktak its name. This comforting low carb stew from the island of Guam isn't only fun to say — it's a feast to eat, but an easy feast! We've made it even more manageable and taken the tak-tak-tak out of the equation, using ground beef for a quicker but no less tasty result. With only five minutes of prep and 20 minutes to the table, we know what we're having for dinner tonight!

Instructions

1. Dice the yellow onion and finely chop the garlic cloves.

2. Heat a large frying pan, or preferably a wok, over medium-high heat and add the coconut oil.

3. Add the yellow onion, garlic, and ginger to the pan and fry for 1-2 minutes until fragrant and translucent.

4. Add the ground beef, salt, and pepper to the pan. Break up the meat into smaller pieces with a spatula while frying.

5. When the meat is cooked, add the coconut milk and canned cherry tomatoes. Reduce the heat to medium-low and simmer for at least 5 minutes to allow the flavors to develop and the sauce to thicken.

6. Trim and chop the green beans into bite-sized pieces, add them to the stew. Give it a stir and simmer for 3 more minutes. The beans should still be "al dente". Taste and add more salt if needed.

7. Transfer the stew into individual bowls or to a big serving bowl. Garnish with cilantro, red chili, and lemon wedges (if using).