ENTIRE yeast pack goes into the starter wort. Pour it into the flask (which is what you should have, not a 'beaker thing') and then place it onto the stirplate (put the stirbar into the flask) and get a vortex to form. Let it go until it's complete (use either sanitized foil, or a foam stopper NOT an airlock on the flask) then chill 12+ hours to get the yeast to settle to the bottom. Decant the spent starter wort, leaving just enough to get the yeast into a slurry. Then pour the slurry into your fermenter after the beer wort is in it.
I know there are more than a few threads about making, and using, starters here. It's not rocket science you know... Look at the 'similar threads' at the bottom of the page.
BTW, use 100g of DME to 1L of water when making the starter wort.