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.
Slices of beef, zucchini ribbons and red peppers in a bowl
4 servings / 15 min

Prep 5 min / Cook 10 min

  • Reserved Flank steak with soy-lime reduction
  • 2 medium zucchini 
  • 1 1/2 tbsp (20 mL) canola oil, divided 
  • 8 oz (250 g) sliced baby Portobello mushrooms  
  • 1 red bell pepper, thinly sliced 
  • 1 tsp (5 mL) grated orange zest  
  • 2 tbsp (25 mL) orange juice 
  • 1/4 cup (50 mL) chopped green onion 
  1. Preheat oven to 185°F (85°C). Thinly slice reserved beef, then cut slices into 1/4-inch wide strips; set aside. 
  2. Using a vegetable peeler, slice the zucchini lengthwise to form long “ribbons.”
  3. Working 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. 
  4. Heat 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. 
  5. Remove 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 recipe. 

Nutritional info per serving 

Serving size: 1/2 cup (125 mL) zucchini and 1 cup (250 mL) beef mixture 

  • Calories 280
  • Protein 29 g
  • Total Fat 12 g
    Saturated Fat 3 g
    Cholesterol 70 mg
  • Carbohydrates 15 g
    Fibre 3 g
    Sugars 11 g
    Added Sugar 2 g
  • Sodium 270 mg
  • Potassium 1172 mg