In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, add red pepper flakes. Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
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. Stir in basil, season with pepper, drizzle remaining oil and mix well; pour orange juice.