Beef Tinaktak

• 1 pound lean ground beef
• 2 tablespoons olive oil
• 1 onion, diced
• 1 cup halved cherry tomatoes
• 1 cup (1-inch) sliced green onions
• 1/4 cup light soy sauce, divided
• 1 lemon, juiced, divided
• 3 cloves garlic, minced
• 1 cube beef bouillon (optional)
• 1/2 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 (optional)

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. 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. 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.

ground beef, olive oil, onion, tomatoes, green onions, light soy sauce, lemon, garlic, beef bouillon, ground black pepper, water chestnuts, green beans, coconut milk, hot red chile pepper

Taken from www.allrecipes.com/recipe/254718/beef-tinaktak/ (may not work)