Vietnamese Garlic Beef

1. Combine the steak, oil, garlic, pepper and capsicum in a glass bowl- cover and refrigerate for 30 minutes.

2. Heat a wok until it is hot.

3. Add the beef mixture and stir over high heat, sprinkling with the combined sugar and fish sauce, for 2- 3 minutes.

4. Stir the stock and cornflour in a bowl to form a smooth paste.

5. Add to the beef along with the green onions and toss for a further one minute.

6. Serve with hot rice noodles.

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Nutrient	Quantity
Total fats	33.4201 g
Protein	79.6301 g
Carbohydrates	27.3163 g
Energy	729.1589 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5445 g
Water	632.4899 g
Aspartic acid	6.2582 g
Calcium, Ca	186.3792 mg
Lutein + zeaxanthin	2439.3305 g
Fiber, total dietary	5.3835 g
Fatty acids, total saturated 22:0	0.0057 g
Carotene, beta	6993.1905 g
Niacin	26.5783 mg
Hydroxyproline	0.4688 g
Vitamin A, RAE	806.0552 g
Arginine	3.2352 g
Riboflavin	1.6308 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0605 g
Fatty acids, total saturated 20:1	0.0064 g
Glutamic acid	7.0301 g
Sodium, Na	4226.2851 mg
Fatty acids, total saturated 16:1 undifferentiated	0.748 g
Total lipid (fat)	33.4201 g
Manganese, Mn	1.0537 mg
Fructose	6.0221 g
Proline	2.9237 g
Fatty acids, total saturated 16:0	8.0634 g
Fatty acids, total saturated 8:0	0.2979 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1221 g
Sucrose	0.4545 g
Choline, total	33.9518 mg
Sugars, total	15.2913 g
Serine	1.7125 g
Fatty acids, total saturated 10:0	0.6982 g
Fatty acids, total saturated 18:0	3.809 g
Fatty acids, total saturated 20:4 undifferentiated	0.0702 g
Vitamin B-6	2.4543 mg
Selenium, Se	113.039 g
Ash	15.1218 g
Fatty acids, total saturated 18:1 undifferentiated	8.6594 g
Pantothenic acid	9.3211 mg
Phenylalanine	2.0537 g
Copper, Cu	1.0388 mg
Betaine	0.0512 mg
Thiamin	0.9772 mg
Retinol	222.464 g
Methionine	1.3642 g
Iron, Fe	16.9811 mg
Carbohydrate, by difference	27.3163 g
Phosphorus, P	864.4155 mg
Folate, total	153.9388 g
Tocopherol, gamma	0.0377 mg
Fatty acids, total saturated 4:0	0.8259 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0004 g
Lycopene	8356.435 g
Alanine	2.7968 g
Cholesterol	299.5376 mg
Valine	2.3968 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.6464 g
Glycine	2.262 g
Carotene, alpha	0.069 g
Glucose (dextrose)	4.659 g
Fatty acids, total saturated 14:0	2.6987 g
Zinc, Zn	13.198 mg
Isoleucine	2.3379 g
Fatty acids, total saturated 12:0	0.7618 g
Fatty acids, total polyunsaturated	2.2631 g
Fatty acids, total saturated 14:1	0.0058 g
Leucine	3.9738 g
Tocotrienol, alpha	0.0049 mg
Vitamin A, IU	12397.5692 IU
Folate, DFE	153.9388 g
Tryptophan	0.4765 g
Vitamin C, total ascorbic acid	39.244 mg
Phytosterols	0.529 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0548 g
Fatty acids, total saturated 20:0	0.0057 g
Fatty acids, total saturated 6:0	0.5143 g
Tyrosine	1.5373 g
Vitamin B-12	21.4482 g
Vitamin K (phylloquinone)	449.9329 g
Fatty acids, total saturated	18.3122 g
Histidine	1.5752 g
Fatty acids, total monounsaturated	9.8514 g
Threonine	2.0618 g
Folate, food	153.9388 g
Fatty acids, total polyunsaturated 17:0	0.0028 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	3.1422 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0007 g
Magnesium, Mg	252.1946 mg
Lysine	4.2297 g
Potassium, K	1679.7171 mg
Cystine	0.5215 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 cloves	0	0	0
Oil	2 tablespoons	224.256	0	25.4669
Cornflour	2 teaspoons	0	0	0
Red bell pepper	1	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Green Onion	4	76.68	16.3016	1.3348
beef stock	0.5 cup	85.68	9.3366	4.0446
fillet	11.25 ounces	328.4997	0	2.5515
fish sauce	2 tablespoons	12.6	1.3104	0.0036
caster sugar	1 tablespoon	0	0	0