Name: Beef Tinaktak
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Lean ground beef - 1 pound; Olive oil - 2 tablespoons; Onion, diced - 1; Halved cherry tomatoes - 1 cup; (1-inch) sliced green onions - 1 cup; Light soy sauce, divided - ¼ cup; Lemon, juiced, divided - 1; Garlic, minced - 3 cloves; Beef bouillon (Optional) - 1 cube; Ground black pepper - ½ teaspoon; Sliced water chestnuts, halved - 1 (8 ounce) can; 1-inch cut green beans - 1 cup; Coconut milk - 1 (13.5 ounce) can; Hot red chile pepper (donne'sali), chopped (Optional) - 1

Ingredients for - Beef Tinaktak

1. Lean ground beef 1 pound

2. Olive oil 2 tablespoons

3. Onion, diced 1

4. Halved cherry tomatoes 1 cup

5. (1-inch) sliced green onions 1 cup

6. Light soy sauce, divided ¼ cup

7. Lemon, juiced, divided 1

8. Garlic, minced 3 cloves

9. Beef bouillon (Optional) 1 cube

10. Ground black pepper ½ teaspoon

11. Sliced water chestnuts, halved 1 (8 ounce) can

12. 1-inch cut green beans 1 cup

13. Coconut milk 1 (13.5 ounce) can

14. Hot red chile pepper (donne'sali), chopped (Optional) 1

How to cook deliciously - Beef Tinaktak

1 . Stage

Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.

2 . Stage

Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes.

3 . Stage

Stir drained ground beef, remaining 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through, 2 to 3 minutes. Remove from heat.