Orange and Pineapple Beef

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I didn't have pork so I substituted with chicken and this still turned out wonderful. The sauce was a tasty mix of flavors and was still thick enough that it stuck to the food. My roommates loved it too! Yay food!

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Delicious. I had to use a large chuck roast because my grocery store didn't have a prime rib or fillet of beef roast. I just covered it with foil and increased the cooking time. It was still wonderful with Jasmin rice and steamed sugar snap peas. My husband wants it again and it is the kids' new favorite.

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This was absolutely DELICIOUS and easy!! Much healthier than my local chinese restaurant can provide. I used 4 chicken breasts and sliced them into long thin pieces - dusted them with flour and cooked in the oil as stated.

I didn't have arrowroot and was too lazy to go to whole foods, so I used corn starch and just made sure I blended it well. Didn't notice a thing.

So good, my husband thought I ordered from a new and improved Chinese restaurant. Yep, I like that feedback.

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I used a pork tenderloin instead of beef tenderloin - and this recipe was still wonderful. I agree that the sauce is what makes it so good. I will definately make this again, hopefully with beef tenderloin next time. Thanks Giada!

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lWe all loved this. Easy to make. Made the shrimp siu mai and vegetable chow mein. All of the tastes were great. the siu mai dipping sauce has exact same flavor as the chow mein sauce. both ere good but next time I will serve only one of them with the beef.

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This recipe is all about the orange and pineapple sauce, because the beef tenderloin is simply a beef tenderloin, and everyone knows that's going to be delicious. The sauce is pretty good. It makes a ton, so you could cut it in half if you wanted to. Easy, tasty. Goes well with Giada's shrimp siu mai recipe. We made that one too, and it was great.