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4 Serves
103 Mins
Cut the beef tenderloin into uniform 1-inch cubes and place them in a bowl. Add soy sauce, fish sauce, sugar, and minced garlic to the bowl, tossing well to coat. Cover and refrigerate to marinate.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
3 µg / 400 µgCalcium
20 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
55 mg / 420 mgPhosphorus
364 mg / 1,250 mgPotassium
675 mg / 4,700 mgSodium
1355 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
0 g / 28 gSugar
3 g / 50 gSaturated Fat
11 g / 20 gCholesterol
99 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the vegetable oil in a wok or large frying pan over high heat until smoking hot.
Add the marinated beef cubes to the hot pan in a single layer. Sear the beef quickly, shaking the pan frequently to ensure even browning on all sides.
Season the beef with salt and pepper to taste, then remove from heat and serve immediately while hot.
13
g5
g40
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South African
Greek