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.

Recipe and photo provided by
280 cal Serves 4
Prep time 0h 5m
Cook time 0h 10m
Total time 0h 15m
Slices of beef, zucchini ribbons and red peppers in a bowl



  1. Step 1

    Preheat oven to 185°F (85°C). Thinly slice reserved beef, then cut slices into 1/4-inch wide strips; set aside.
  2. Step 2

    Using a vegetable peeler, slice the zucchini lengthwise to form long “ribbons.”
  3. Step 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. Step 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. Step 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

Nutritional information

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