Original Creole Seasoning 
30-Minute Steakhouse Marinade 
Tony Chachere’s Chicken Sub
This isn’t your average chicken sandwich! @FirehouseGrub brings the flavor with marinated chicken, melty cheese, caramelized…
Get RecipeTurn up the heat with this Spicy Steak Stir-Fry by @CreoleSeoul loaded with tender steak, crisp vegetables, and bold Creole flavor. This easy weeknight dinner comes together in one pan and packs the perfect balance of savory and spicy in every bite.
Ingredients
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1 lb beef sirloin or flank steak, thinly sliced into strips
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1 lb rice noodles
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1/2 large yellow onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced
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1 tablespoon cornstarch
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1 teaspoon baking soda
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1/2 cup water, split into 1/4 cups
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1/2 cup Tony Chachere’s 30-Minute Steakhouse Marinade
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Tony Chachere’s Original Creole Seasoning, to taste
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1/4 cup chili crisp
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1 to 2 tablespoons chili oil
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1/4 cup dark soy sauce
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2 tablespoons Shaoxing wine or rice vinegar
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1 tablespoon packed brown sugar
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1 teaspoon toasted sesame oil
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2 to 3 tablespoons olive oil
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1 tablespoon minced garlic
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6 to 8 scallions, thinly sliced
- Clear
Directions
- Add steak strips to a bowl and sprinkle in the baking soda. Pour in ¼ cup of water and massage the meat with your hands until the water is absorbed. Cover with plastic wrap and place in the refrigerator for an hour.
- Remove meat from the refrigerator and rinse with cold water two times. Strain any remaining water from the bowl.
- In the steak bowl, pour in the steakhouse marinade, soy sauce, brown sugar, Shaoxing wine, cornstarch, remaining ¼ cup of water, and sesame oil. Stir until the steak is fully coated in the sauce. Cover and let marinate for at least 30 minutes.
- Cook rice noodles according to package directions and set aside.
- Add 2 tablespoons of olive or avocado oil to a skillet over medium-high heat. Once the skillet is smoking hot, use tongs to remove batches of steak strips and spread them evenly over the skillet. Reserve the remaining marinade.
- Sear the steak until golden brown and slightly crispy, about 2-3 minutes and season the steak with Tony Chachere’s Original Creole Seasoning. Then, use a slotted utensil or clean tongs to transfer the cooked steak to a clean plate and set aside.
- Add the remaining tablespoon of oil to the skillet and reduce the heat to medium. Add in onions and bell peppers and cook until soft and caramelized, about 4-5 minutes. Add in minced garlic and cook until fragrant, about 2 minutes.
- Reduce the heat to low and add rice noodles and cooked steak to the skillet, and toss with the vegetables. Pour in chili crisp and 1 tablespoon of chili oil and toss until noodles are fully coated.
- Taste and add remaining chili oil or more if desired. Garnish with green onions and enjoy!
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from our Cajun Country Cookbook
Chili Dogs with Trinity Relish
Turn up the flavor on a classic chili dog with a little help from Tony Chachere’s!…
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