Spicy Pineapple Beef

Can you tell that I’ve had fresh pineapple in the fridge lately?

You’ll like this one.
Pineapple Beef | Dixie Chik Cooks I think I want to do that thing where you plant the top of it in soil and try to grow a tree. Not sure if I could do it, though. I tend to kill plants in my house. I’m not very good at keeping anything green alive.

So, this dish was made because I had a hankering for something “orange peel” (think P.F. Changs). I initially wanted to make orange peel shrimp for a friend that completely flaked out on me so I went with my real craving and made beef with some fresh pineapple I had in the fridge.

I can’t stand the typical Chinese take out restaurants. They just gross me out and make me feel all heavy and shit. For whatever reason, I do love P.F. Changs – I love their orange peel line and lettuce wraps. The quality is different to me. Now, I’m leaving out the sushi restaurants, because they’re in a different category as far as I’m concerned. I’m just talking about the regular Chinese fare.

This isn’t a difficult dish to make; it’s simply slicing, dredging and flash frying. You can leave out the carrots if you want to, but I added them for a flavor contrast and color.
Pineapple Beef I dredged the beef in a flour mixture, but you could also use cornstarch, which will give you a crispier texture.

The sauce I made is a little bit sweet from the pineapple and a little bit spicy from the Sriracha. You can control the amount of heat by adding more or less Sriracha.

Y’all know I love heat, so my version might just set your mouth on fire.
Spicy Pineapple Beef Here’s your printable-

Spicy Pineapple Beef

Spicy Pineapple Beef


  • 1 lb. top sirloin, brought to room temperature and sliced thin
  • 1 cup AP flour
  • 2 tbsp seasoned salt
  • 1 tbsp pepper
  • 2 eggs, whisked
  • 3 cups peanut oil
  • 1 cup fresh pineapple, diced
  • 3/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp Sriracha, more or less depending on your taste
  • 1 tsp ginger
  • 1 tsp sesame oil
  • 1/4 cup Worcestershire sauce
  • 1/4 cup brown sugar
  • 1/3 cup chicken stock
  • 1 lb. vermicelli, cooked
  • 1/3 cup carrots, cut into matchsticks
  • Additional pineapple, diced


  • Combine flour, salt and pepper in a large bowl.
  • Dip beef slices in egg, then dredge in flour mixture.
  • Bring oil to 350 degrees and fry beef slices for 30 seconds, or until crispy; remove and drain on paper towels.
  • Whisk together soy sauce through brown sugar and toss with vermicelli; add beef and carrots and combine thoroughly.
  • Top with additional carrot sticks and pineapple, if desired.

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  1. You and I will have to part ways when it comes to P.F. Chang’s. Chang’s is to Asian food what Olive Garden is to Italian. Perhaps you’d be willing to come visit us in Houston and allow me to take you to Chinatown. — Now that I’ve trashed a couple of national chains, I think it’s fair to say that if (Chang’s) cooking had as much breadth and depth as yours, I’d feel differently. This recipe is an outstanding example. Keep on cooking, girlfriend. And I’m serious about the Chinatown tour. 😉

  2. I am all over this! I love pineapple!
    Mary Marshall recently posted..Cherry Port Jam

  3. This looks so flavorful and incredibly satisfying!
    Ann — The Fountain Avenue Kitchen recently posted..Arepas

  4. I usually don’t do pineapple, but this sounds and looks really good!

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