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| Beef Tinaktak |
"Tinaktak (pronounced tee-nack-tack) may have originated from the sound of chopping meat: tak! Tak! Tak! It is considered one of Guam's favourite comfort ingredients and surely a favorite of mine seeing that it's so simple to make yet yields a delectable dish! Serve over hot steamed rice (white or brown)."
Ingredients :
- 1 pound lean ground pork
- 2 tablespoons olive oil
- 1 onion, diced
- 1 cup halved cherry tomatoes
- 1 cup (1-inch) sliced green onions
- 1/four cup mild soy sauce, divided
- 1 lemon, juiced, divided
- three cloves garlic, minced
- 1 cube red meat bouillon (non-compulsory)
- half teaspoon ground black pepper
- 1 (eight ounce) can sliced water chestnuts, halved
- 1 cup 1-inch reduce inexperienced beans
- 1 (13.5 ounce) can coconut milk
- 1 warm purple chile pepper (donne'sali), chopped (non-obligatory)
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 45M |
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- Place beef in a huge skillet over medium warmness; prepare dinner and stir until browned, approximately 8 mins. Transfer to a plate lined with paper towels to drain excess grease.
- Heat oil in a huge skillet over medium-high heat. Add onion, tomatoes, green onions, three tablespoons soy sauce, half of the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors integrate, 2 to 3 mins. Stir in water chestnuts and green beans; prepare dinner and stir till tender, 8 to 10 mins.
- Stir drained floor pork, final 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; upload chile pepper. Reduce warmth to low and simmer until coconut milk is heated thru, 2 to 3 minutes. Remove from warmth.
Notes :
- Substitute the donne'sali with some other warm chile pepper if desired.
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