nepali

Mung Bean Sprout Stir-Fry with Ground Buffalo and Rice

This stir-fried dish pairs cooked white rice with ground buffalo, mung bean sprouts and ground cumin. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

56 g Carbohydrates

28 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

145g cooked white rice 189 kcal
118g ground buffalo (or lean ground beef) 295 kcal
138g mung bean sprouts 41 kcal
83g tomato, chopped 15 kcal
4g garlic, minced 6 kcal
6g ginger, grated 5 kcal
10g vegetable oil 88 kcal
1g ground cumin 4 kcal
1g ground turmeric 2 kcal
1g chili powder 2 kcal
7g soy sauce 5 kcal
1g salt 0 kcal

Cooking instructions

garlicgingervegetable oil
Heat oil in a wok or skillet. Add garlic and ginger; stir 20 seconds until fragrant.
ground buffalo (or lean ground beef)
Add ground buffalo and cook, breaking it up, until browned, 5 to 6 minutes.
ground cuminground turmericchili powder
Stir in cumin, turmeric, and chili powder; cook 30 seconds.
mung bean sproutstomato
Add mung bean sprouts and tomato; stir-fry 2 to 3 minutes until sprouts soften slightly but stay crisp.
soy saucesalt
Season with soy sauce and salt as needed; cook 1 minute more.
cooked white rice
Serve immediately with cooked rice.