Entree: Micronesia – National Cuisine – Tinaktak (Chopped Meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 lb ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 can (13.5 oz/400 ml) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 medium tomatoes, chopped (approx. 8 oz)
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups chopped taro leaves or spinach
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp (30 ml) water (only if needed to adjust consistency)
- Green onions, sliced, for garnish
- Fresh hot pepper or crushed chili flakes, for serving (optional)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil
- 1 can (13.5 oz/400 ml) coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 2 medium tomatoes, chopped (approx. 8 oz/225 g)
- 1 cup (150 g) green beans, trimmed and cut into 1-inch pieces
- 2 cups (about 60 g) chopped taro leaves or spinach
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) water (only if needed to adjust consistency)
- Green onions, sliced, for garnish
- Fresh hot pepper or crushed chili flakes, for serving (optional)

Instructions

1. Heat the vegetable oil in a large skillet or saucepan over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 6–8 minutes; drain off excess fat if needed.
2. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent, about 3–4 minutes.
3. Stir in the diced bell pepper and chopped tomatoes and cook 3–4 minutes more until beginning to soften.
4. Pour in the coconut milk and soy sauce; bring just to a gentle simmer. Reduce heat to medium-low.
5. Add the green beans and chopped taro leaves or spinach. Simmer, uncovered, for 8–10 minutes until the beans are tender and the greens have wilted; if the mixture becomes too thick, stir in up to 2 tbsp (30 ml) water to reach the desired consistency.
6. Stir in the lime juice, salt, and black pepper; taste and adjust seasoning.
7. Serve hot over steamed rice or with your preferred starch, garnished with sliced green onions and a sprinkle of chili if desired.