Pineapple Flank Steak Surprise

1 lb beef flank steak (sliced thinly, diagonally against grain)
1 Tbsp vegetable oil
1 Tbsp sesame oil
2 Tbsp soy sauce
2 Tbsp sweet rice wine
1 cup of chopped pineapple (fresh or can)
1/4 cup pineapple juice (more if desired)
1 Tbsp Sriracha Teriyaki
2 Tbsp Honey Curry
1 Tbsp Sticky Sriracha Wings
2 Tbsp Toasted Sesame
2 Tbsp green onion (sliced)
Few sprigs of fresh cilantro


  • Season the sliced flank steak strips with dry spices.
  • Heat large skillet or wok with oil at medium high, then add steak and stir fry ’til desire doneness (approx 3-6 minutes)
  • Add soy sauce, rice wine, & pineapple juice, stir & heat for 2 minutes.
  • Lastly, stir in pineapple pieces and green onions, stir & heat for 1 minute.
  • Serve on large plate, family style, garnish with cilantro sprigs.

Great with rice, noodle or salad.

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Hot Wings on a Dare

3 lb chicken wings (cut into flats & drumettes)
2 Tbsp Sticky Sriracha Wings
1/2 Tbsp Wasabi Habanero
1/2 Tbsp Hot Fried Chicken


  • Wash & dry chicken wing pieces, set aside
  • Combine all three seasonings in a bowl.
  • Add chicken pieces and use your hands to coat them well.
  • Preheat oven to 425 degrees.
  • Meanwhile, line baking pan with aluminum foil, lay chicken wings 1/4” apart.
  • Bake 25 minutes on top rack, turn over & bake another 25 minutes ’til golden – longer if wings are meaty.
  • Then remove & plate.

Make sauce for dipping:

  • 1/4 cup chicken broth
  • 2 cubes of butter
  • 1 Tbsp of honey
  • 1 Tbsp Hot Molasses
  • 1 Tbsp Hot Fried Chicken
  • Heat & stir well all ingredients in sauce pan over medium heat.
  • Then put sauce in dipping dish.

Serve with sugar snap peas, cucumber spears, jicama sticks, & plain greek yogurt dip sprinkled w/ garden herbs & ginger.