Best 2 Tinaktak Ground Beef In Coconut Milk Recipes

**Tinaktak:** A Filipino Dish of Ground Beef and Coconut Milk

Tinaktak is a popular Filipino dish made with ground beef, coconut milk, vegetables, and spices. It is a quick and easy dish to prepare, making it a favorite for busy weeknights or casual gatherings. The combination of ground beef and coconut milk creates a rich and flavorful sauce, while the vegetables add a satisfying crunch and freshness. Tinaktak is typically served with rice, but it can also be enjoyed with other sides such as bread or potatoes.

In this article, we will explore two variations of tinaktak: the classic version and a spicy version. The classic tinaktak is made with ground beef, coconut milk, onions, tomatoes, and bell peppers. The spicy version includes additional ingredients such as chili peppers, ginger, and lemongrass, giving it a bold and flavorful kick. Both versions of tinaktak are easy to make and can be tailored to your own preferences.

Whether you are a seasoned cook or a beginner in the kitchen, you will find the recipes in this article helpful in creating a delicious and satisfying tinaktak dish. So, gather your ingredients, put on your apron, and let's get cooking!

Let's cook with our recipes!

BEEF TINAKTAK

Beef Tinaktak image

Tinaktak (pronounced tee-nack-tack) may have originated from the sound of chopping meat: tak! tak! tak! It is one of Guam's favorite comfort foods and definitely a favorite of mine since it is so simple to make yet yields a tasty dish! Serve over hot steamed rice (white or brown).

Provided by Sheila Baker

Categories Soups, Stews and Chili Recipes Stews Beef

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound lean ground beef
2 tablespoons olive oil
1 onion, diced
1 cup halved cherry tomatoes
1 cup (1-inch) sliced green onions
¼ cup light soy sauce, divided
1 lemon, juiced, divided
3 cloves garlic, minced
1 cube beef bouillon
½ teaspoon ground black pepper
1 (8 ounce) can sliced water chestnuts, halved
1 cup 1-inch cut green beans
1 (13.5 ounce) can coconut milk
1 hot red chile pepper (donne'sali), chopped

Steps:

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.
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.
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.

Nutrition Facts : Calories 562.3 calories, Carbohydrate 24.3 g, Cholesterol 74.4 mg, Fat 41.5 g, Fiber 5.8 g, Protein 27.4 g, SaturatedFat 24.6 g, Sodium 851.8 mg, Sugar 5.8 g

THAI COCONUT BEEF

Thai Coconut Beef image

My husband and I love Thai food, but going out on weeknights can be challenging with busy schedules. I wanted to create a Thai-inspired dinner that could double as an easy lunch the following day. The beef is fantastic in this dish, but chicken or pork would be equally delicious! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 8h15m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

1 boneless beef chuck roast (3 pounds), halved
1 teaspoon salt
1 teaspoon pepper
1 large sweet red pepper, sliced
1 can (13.66 ounces) coconut milk
3/4 cup beef stock
1/2 cup creamy peanut butter
1/4 cup red curry paste
2 tablespoons soy sauce
2 tablespoons honey
2 teaspoons minced fresh gingerroot
1/2 pound fresh sugar snap peas, trimmed
1/4 cup minced fresh cilantro
Hot cooked brown or white rice
Optional toppings: thinly sliced green onions, chopped peanuts, hot sauce and lime wedges

Steps:

Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

Nutrition Facts : Calories 421 calories, Fat 28g fat (14g saturated fat), Cholesterol 88mg cholesterol, Sodium 731mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

Tips:

For a richer flavor, use a combination of ground beef and ground pork.
If you don't have coconut milk, you can use a mixture of milk and cream.
To make the dish spicier, add some chili peppers or chili powder.
Serve the tinaktak with rice, noodles, or vegetables.

Conclusion:

Tinaktak is a delicious and easy-to-make Filipino dish that can be enjoyed by people of all ages. It is a versatile dish that can be customized to your own taste preferences. Whether you like it spicy or mild, with beef or pork, tinaktak is sure to please. So next time you're looking for a quick and easy weeknight meal, give tinaktak a try!