Citrus beef on zucchini ribbons
This recipe is part of our Cook Once Eat Twice collection. Start by making Flank steak with soy-lime reduction and then tomorrow make this recipe with the leftovers.
Step 1Preheat oven to 185°F (85°C). Thinly slice reserved beef, then cut slices into 1/4-inch wide strips; set aside.
Step 2Using a vegetable peeler, slice the zucchini lengthwise to form long “ribbons.”
Step 3Working in 2 batches, heat 1 tsp (5 mL) canola oil in a large nonstick skillet over medium-high heat. Add half of the zucchini and cook 1 1/2–2 minutes or until just tender-crisp, using 2 utensils to stir as you would a stir-fry. Place immediately on a serving platter and place in low-heat oven to keep warm; do NOT cover. Repeat with 1 tsp (5 mL) canola oil and remaining zucchini. Add to the zucchini.
Step 4Heat remaining 2 tsp (10 mL) canola oil in the skillet; cook the mushrooms and peppers 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add the beef. Cook 1–2 minutes or until heated. Spoon mixture over zucchini.
Step 5Remove skillet from heat, stir in the reserved sauce, orange zest, and orange juice, drizzle over all, and sprinkle with green onion.
*Note: Reserved from preparing the Flank steak with soy-lime reduction
Per serving (1/2 cup (125 mL) zucchini and 1 cup (250 mL) beef mixture)
- 29 g
- 270 mg
- 1172 mg
- Total fat
- 12 g
- Saturated fat
- 3 g
- 70 mg
- 15 g
- 3 g
- 11 g
- Added sugars
- 2 g