Beef Salpicao (Stir-Fried Garlic Beef)

1. Combine oil, garlic, salt, pepper, and paprika in a bowl.

2. Marinate beef chunks in garlic-oil mixture for a couple of hours or more in the fridge.

3. Saute marinated beef (including marinade) in VERY hot oil.

4. Keep stirring until beef chunks are browned evenly.

5. DO NOT lower heat.

6. Add oyster sauce and liquid seasoning.

7. Cook a few seconds more; add butter last.

8. Remove from heat and serve immediately over hot steamed rice.

9. *Note:Cooking time should be about 10 minutes or less to keep beef tender.

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Nutrient	Quantity
Total fats	131.2246 g
Protein	98.8685 g
Carbohydrates	23.9435 g
Energy	1670.8974 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.505 g
Water	334.0503 g
Aspartic acid	8.9448 g
Calcium, Ca	344.7136 mg
Lutein + zeaxanthin	111.808 g
Fiber, total dietary	4.9257 g
Fatty acids, total saturated 22:0	0.0351 g
Carotene, beta	151.3315 g
Niacin	29.8578 mg
Hydroxyproline	0.8568 g
Vitamin A, RAE	15.5122 g
Arginine	7.0559 g
Riboflavin	0.7541 mg
Tocopherol, beta	0.0317 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0026 g
Fatty acids, total saturated 20:1	0.2508 g
Glutamic acid	15.2869 g
Sodium, Na	1739.7782 mg
Fatty acids, total saturated 16:1 undifferentiated	5.0171 g
Total lipid (fat)	131.2246 g
Manganese, Mn	1.0442 mg
Fructose	0.0386 g
Proline	4.6358 g
Fatty acids, total saturated 16:0	27.9718 g
Sucrose	0.0047 g
Choline, total	377.7239 mg
Sugars, total	0.2395 g
Serine	3.9744 g
Fatty acids, total saturated 10:0	0.3041 g
Fatty acids, total saturated 18:0	13.1211 g
Fatty acids, total saturated 20:4 undifferentiated	0.1496 g
Vitamin B-6	2.7355 mg
Selenium, Se	104.7018 g
Ash	10.7798 g
Fatty acids, total saturated 18:1 undifferentiated	63.08 g
Pantothenic acid	2.9813 mg
Phenylalanine	3.97 g
Copper, Cu	1.1691 mg
Betaine	54.4679 mg
Thiamin	0.8972 mg
Methionine	2.596 g
Iron, Fe	8.2428 mg
Carbohydrate, by difference	23.9435 g
Phosphorus, P	1195.6274 mg
Folate, total	102.8885 g
Tocopherol, gamma	0.2445 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0005 g
Alanine	5.8502 g
Cholesterol	385.3342 mg
Valine	4.9154 g
Fatty acids, total saturated 18:2 undifferentiated	14.3497 g
Glycine	6.0023 g
Carotene, alpha	3.4212 g
Glucose (dextrose)	0.0151 g
Fatty acids, total saturated 14:0	3.043 g
Zinc, Zn	17.829 mg
Isoleucine	4.4308 g
Tocopherol, delta	0.0014 mg
Fatty acids, total saturated 12:0	0.2049 g
Fatty acids, total polyunsaturated	16.0152 g
Tocotrienol, gamma	0.0005 mg
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	7.7465 g
Tocotrienol, alpha	0.0227 mg
Vitamin A, IU	314.9805 IU
Folate, DFE	102.8885 g
Tryptophan	0.7726 g
Vitamin C, total ascorbic acid	5.6752 mg
Phytosterols	60.6762 mg
Galactose	0.0011 g
Fatty acids, total polyunsaturated 18:1 c	0.0092 g
Fatty acids, total saturated 20:0	0.1121 g
Tyrosine	3.1858 g
Vitamin B-12	4.8001 g
Vitamin K (phylloquinone)	24.275 g
Fatty acids, total saturated	44.93 g
Histidine	3.0954 g
Fatty acids, total monounsaturated	68.3906 g
Threonine	3.9133 g
Folate, food	102.8885 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	35.5695 g
Vitamin E (alpha-tocopherol)	5.9149 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0005 g
Magnesium, Mg	141.5504 mg
Lysine	7.8219 g
Potassium, K	1670.0898 mg
Cystine	1.3219 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Garlic	6 cloves	26.82	5.9508	0.09
Olive oil	2 tablespoons	238.68	0	27
Paprika	0.25 teaspoon	1.6215	0.3104	0.0741
Oyster sauce	3 tablespoons	27.54	5.8968	0.135
black pepper	0	0	0	0
beef tenderloin	1	1119.7359	0	82.3255
liquid seasoning	0.25 cup	0	0	0