Omnivore Recipes

Orange Beef Stir Fry
Paprika Shrimp











Orange Beef Stir Fry
Makes: 2 servings
Prep time: 20mins
Cook time: 10mins

• 1/2 lb top round steak
• 1/2c fat-free reduced sodium beef broth
• 2 tbsp reduced sodium soy sauce
• 1/4c orange juice concentrate
• 2tbs lime juice
• 1tbsp sesame oil
• 1tbsp minced garlic
• 1tbsp minced ginger
• 1tbsp cornstarch
• 1tbsp canola oil
• 3 small bell peppers (any color)
• 1 red onion
• 1c broccoli florets
• 3 green onion thinly sliced

Directions:
Place steak in freezer until firm, not frozen (about 20mins). Then cut into thin slices
In a large bowl, whist together beef broth, sou sauce, orange juice, lime juice, sesame oil, garlic and ginger. Stir in cornstarch until no lumps remain. Set Aside.
Coat wok or large with oil over medium heat. Add peppers, onion, and broccoli for 4 minutes stirring constantly.
Increase heat to high and add steak. Cood for 3-4 minutes util meat begins to brown.
reduce heat to low and ass broth mixture. Cook 2-3 minutes, until sauce thickens and steak is no longer ping inside.
Garnish with green onions and serve.

Nutrition facts per serving:
485 calories, 21g (4g saturated)fat, 43g protein, 32g carbohydrates, 5gfiber
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Paprika Shrimp

Makes: 6 servings

Total Time: 30 minutes

• 4 cups green beans, trimmed (about 12 ounces)
• 3 tablespoons extra-virgin olive oil
• 1/4 cup minced garlic
• 2 teaspoons paprika
• 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
• 2 16-ounce cans large butter beans, or cannellini beans, rinsed
• 1/4 cup sherry vinegar, or red-wine vinegar
• 1/2 teaspoon salt
• 1/2 cup chopped fresh parsley, divided
• Freshly ground pepper, to taste

Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.



Nutrition facts per serving:

245 calories; 8 g fat ( 1 g sat , 6 g mono ); 115 mg cholesterol; 26 g carbohydrates; 0 g added sugars; 23 g protein; 8 g fiber; 596 mg sodium; 855 mg potassium.

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