In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, stir in red pepper flakes. Strain oil through a fine sieve and reserve orange strips for garnish.
Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
While beans are cooking, in a skillet over medium heat, heat ½ tablespoons chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Season with pepper, drizzle remaining oil and pour orange juice; sauté for 15 seconds.
Transfer beans in a serving dish and garnish with reserved orange strips.