Cooking in the Burbs with Andrea Vol. 1

I know this pales in comparison to the famous Cooking in the Country with Abby, but I've been very excited to share my new love of domesticity with my faithful readers. I hope to regularly share new recipes that we have been trying out.

This recipe is from one of my Weight Watcher cookbooks. I served over rice and it was quite tasty. On a scale of 1-5 Ben gives this one a 4.

Spicy Orange Beef with Vegetables
Makes 4 servings (5 WW points per serving)

3/4 pound beef top round, trimmed of all visible fat, cut into thin strips
2 Tbsp cornstarch
2 tsp grated orange rind (didn't have any)
1/2 cup low sodium beef broth
1/4 cup orange juice
2 Tbsp reduced-sodium soy sauce
1 Tbsp sugar
1 1/2 tsp chili garlic sauce or 1/4 tsp crushed red pepper (used red pepper flakes)
4 tsp canola oil
1 Tbsp minced peeled fresh ginger (I have stuff I squeeze from a tube)
1/4 pound green beans, halved crosswise
1 red bell pepper, seeded and cut into thin strips (yuck, I used part of an orange pepper, cut small enough I wouldn't notice)
1 carrot, cut into matchstick-thin strips (I used 2 carrots to make up for the pepper).

1. Combine the beef, 1 tablespoon of the cornstarch, and the orange rind in a medium bowl; toss well to coat and set aside. Combine the remaining 1 tablespoon cornstartch, the broth, orange juice, soy sauce, sugar, and chili-garlic sauce or crushed red pepper in a small bowl; set aside.
2. Heat a non-stick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in 2 teaspoons of the oil, then add the beef. Stir-fry until cooked through, 2-3 minutes; transfer to a plate. Swirl the remaining 2 teaspons of oil, then add the ginger. Stir-fry until fragrant, about 10 seconds. Add the green beans, bell pepper, and carrot. Stir fry until crisp/tender, 2-3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the beef and cook until hot, about 1 minute.