Can you tell that I’ve had fresh pineapple in the fridge lately?
You’ll like this one.
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.
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.
Here’s your printable-