How to Make Orange Shrimp and Beef with Broccoli

By Melissa Joulwan, Kellyann Petrucci

This Paleo-friendly recipe is designed to leave you with leftovers that you can turn into meals and snacks throughout the week. You can easily double the recipe and freeze a batch for future meals to get dinner on the table in record time.

[Credit: iStockphoto.com/Floortje]
Credit: iStockphoto.com/Floortje

Preparation time: 15 minutes

Cook time: 10 minutes

Yield: 4 servings

1 tablespoon sesame seeds, optional

3 oranges

3 tablespoons coconut aminos

1 tablespoon rice vinegar

2 tablespoons arrowroot powder (optional)

1 teaspoon plus 2 teaspoons coconut oil

3/4 pound beef sirloin, trimmed and sliced against the grain into 1/8-inch-thick slices

1/2 pound shrimp, peeled, deveined, and halved

1 large onion, thinly sliced

8 cloves garlic, minced

1/4 teaspoon dried ginger

1/4 teaspoon ground cayenne pepper

2 pounds broccoli, cut into small florets

2 red bell peppers, seeded and thinly sliced

1/3 cup water

1/2 cup scallions, green parts only, thinly sliced

  1. Heat a large sauté pan or wok over medium-high heat. When the pan is hot, add the sesame seeds and stir constantly until they’re lightly toasted, about 3 to 5 minutes. Remove from pan and reserve for later.

  2. With a vegetable peeler, peel wide strips of zest from half of one of the oranges. Cut the zest into 1-inch pieces and set aside.

  3. Squeeze the juice from all the oranges into a small bowl; you should have about 3/4 cup. Add coconut aminos and rice vinegar; stir to combine.

  4. In another small bowl, mix the arrowroot powder with 2 tablespoons of water to form a paste; whisk into the orange juice and set aside.

  5. Heat 1 teaspoon coconut oil in the pan over high heat until very hot, about 2 minutes. Add beef, shrimp, and onion. Stir-fry until the beef is no longer pink on the outside, about 1 minute. Transfer to a plate and cover loosely with foil.

  6. Add remaining 2 teaspoons coconut oil to the pan and heat until very hot. Add garlic, ginger, cayenne, and reserved orange zest. Stir-fry until fragrant, about 30 seconds. Add the broccoli, red pepper, and water. Cover and steam, stirring occasionally, until the water has evaporated and the broccoli is tender, about 3 to 4 minutes.

  7. Whisk the stir-fry sauce and pour into the pan. Bring to a boil and cook until the sauce is slightly thickened, about 1 to 2 minutes. Add the beef and shrimp, stirring to coat with the sauce. Remove from heat and sprinkle with scallions and toasted sesame seeds.

Per serving: Calories 551 (From Fat 164); Fat 18g (Saturated 8g); Cholesterol 146mg; Sodium 462mg; Carbohydrate 62g; Dietary Fiber 14g; Protein 36g.