How to Make Orange Shrimp and Beef with Broccoli
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.
Preparation time: 15 minutes
Cook time: 10 minutes
Yield: 4 servings
1 tablespoon sesame seeds, optional
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
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.
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.
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.
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.
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.
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.
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.