This recipe is courtesy of Dorothy Horn's "Real Guamanian Recipes".
1 lb flank or ribeye steak, chopped
1 cup of coconut (grated)
2 tsp fresh green onion, chopped
5 tsp powdered lemon juice
4 small chili peppers
1 tsp salt
After chopping the beef, press out as much of the meat juices as possible. Mix remaining ingredients in a bowl. Chill before serving. Serve with finandene sauce and tatiyas (tortillas).
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