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.
280 cal
Serves 4
Prep time
0h 5m
Cook time
0h 10m
Total time
0h 15m
Ingredients
Directions
-
Step 1
Preheat oven to 185°F (85°C). Thinly slice reserved beef, then cut slices into 1/4-inch wide strips; set aside. -
Step 2
Using a vegetable peeler, slice the zucchini lengthwise to form long “ribbons.” -
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. -
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. -
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)
- Calories
- 280
- Protein
- 29 g
- Sodium
- 270 mg
- Potassium
- 1172 mg
- Total fat
- 12 g
- Saturated fat
- 3 g
- Cholesterol
- 70 mg
- Carbohydrates
- 15 g
- Fibre
- 3 g
- Sugars
- 11 g
- Added sugars
- 2 g
