Beef Tinaktak

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
• 0.25 cups light soy sauce , divided
• 1 lemon , juiced, divided
• 3 cloves garlic , minced
• 1 cube beef bouillon , Optional
• 0.5 teaspoons ground black pepper
• 1 can sliced water chestnuts , 8 ounce
• 1 cup 1-inch cut green beans
• 1 can coconut milk , 13.5 ounce
• 1 hot red chile pepper , donne'sali

Instructions

1. 1

   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. 2

   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. 3

   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.