1/2 c. almonds, slivered (or sliced)
2 tbsp. peanut oil
1 1/2 lb. sirloin (or tenderloin), cut into strips
1 green pepper, seeded, cut into strips
1 yellow bell pepper, seeded, cut into strips (opt.)
1/2 c. onion, chopped fine
1 tsp. grated fresh ginger
6 fresh peaches, blanched, seeded, pitted & cut into quarters
1/2 c. orange juice
2 tbsp. brown sugar
2 tbsp. hoisin sauce
1/8 tsp. pepper
2 c. beef broth
1/2 c. white wine
5 tbsp. cornstarch

1/4" x 1/4" x 1 1/2".

An 8 1/4 ounce can drained peaches may be substituted.

Place oil in the wok and add the slivered almonds. Toast until lightly golden. Add beef peppers, onions and grated ginger. Stir fry for 1 minute. In a separate bowl, mix together fresh peach slices with orange juice; set aside. Add brown sugar, hoisin sauce, pepper, beef broth to the wok and simmer for 1 minute. Mix together starch with wine. Stir into the beef mixture and simmer. Add the peach and orange juice combination. Stir fry for 1 more minute. Serve on white rice. Yield: 8 servings.