Lamb and Pepper Stir Fry

This is from a weight watchers recipe book. Its 5 points. It is really good if you like lamb... so... yeah...

• Ready In: 23 mins
• Serves: 4

Ingredients

• 4 1⁄2 teaspoons soy sauce
• 2  teaspoons honey
• 4  teaspoons  vegetable oil
• 1  lb boneless lamb, cut into thin strips (from the loin)
• 1  red bell pepper, seeded and cut into 1/2 inch strips
• 1  yellow bell pepper, seeded and cut into 1/2 inch strips
• 6  scallions, cut into 2 inch lengths
• 4  cloves  minced garlic
• 2  teaspoons  grated peeled gingerroot
• 1  grated orange, zest of
• 1⁄4 teaspoon crushed red pepper flakes, to taste
• 2  tablespoons low sodium chicken broth
•  fresh coarse ground black pepper
• 1  tablespoon  chopped mint

Directions

1. In a small bowl mix the soy sauce and honey.
2. Heat a large nonstick wok or skillet over high heat.
3. Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
4. With a slotted spoon, transfer to a plate.
5. Reduce heat slightly.
6. Add the bell peppers; stir fry until slightly softened, about 4 minutes.
7. Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
8. Return lamb to wok.
9. Add the broth and pepper; stir fry 30 seconds longer.
10. Serve, sprinkled with the mint.