This meal has an Asian inspired sauce with lots of vegetables and fiber.
In a small bowl, combine orange juice, soy sauce, rice vinegar, and water until well combined. Set aside.
In a large non-stick pan, heat 1 tablespoon of canola oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a separate plate. Heat another tablespoon of oil over medium heat and cook garlic about 1 minute, without burning it. Add peas, broccoli and edamame, and continue to cook for 3 minutes. Add the soy sauce mixture and cook, stirring, until broccoli is cooked and crisp-tender, about 5 minutes. Add the sliced beef back into pan and add dissolved cornstarch in water and stir to combine all ingredients. Cook until mixture thickens slightly and beef is heated through. Serve immediately.