Northern Mariana Tinaktak Beef with Coconut

Ingredients

• 1 lb lean ground beef
• 10 oz green beans, cut into 1-inch lengths
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 to 2 hot chilies, minced
• 1 tsp coarsely ground black pepper
• 2 ripe tomatoes, diced
• 1 1/2 cups rice, for serving
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Heat the oil in a wide skillet over medium-high heat until it shimmers, then add the ground beef in an even layer and leave it undisturbed for 3 to 4 minutes so a brown crust forms.
3. Break the beef up and cook for 5 minutes more, until well browned with no pink left. Spoon off all but a tablespoon of the fat.
4. Add the onion and cook for 5 minutes until soft, then the garlic, chilies, and black pepper for 30 seconds. Use a generous hand with the pepper; it is the signature of tinaktak.
5. Add the tomatoes and cook for 5 minutes until they collapse.
6. Pour in the coconut milk and bring to a bare simmer, keeping it well below a rolling boil so it stays creamy rather than splitting into oil and curds.
7. Add the green beans and simmer gently for 8 to 10 minutes, until they are tender but still bright and the sauce has thickened enough to coat the meat.
8. Stir in the lemon juice off the heat, season with salt, and serve over the rice with the cilantro and lemon wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.