In large skillet or wok, heat oil on high.
Saute garlic 1 minute. Add meat; cook until browned.
Stir in onion and red pepper. Cover and steam until vegetables are crisp-tender, about 7 minutes.
While the vegetables cook, combine syrup, vinegar, soy sauce and cornstarch; stir into beef mixture.
Heat and stir until thickened.
Add peas and almonds; heat through.
Serve over rice.