0 Cart Account

Menu

Recipes > Dinner

Print

Cajun Pepper Steak Pineapple Bowl

Prep Time

40 minutes

Cook Time

15 minutes

Servings

2-4 people

It’s the perfect summer-inspired meal! Colorful, unique, and full of amazing sweet Creole flavors, these Cajun Pepper Steak Pineapple Bowls by High Heels & Good Meals are sure to be a hit with the family or for Ladies’ Night out on the patio.

 

Cajun Pepper Steak Pineapple Bowl

Shop Tony's Flavors In This Recipe

Ingredients

  • 2 Pounds Ribeye, Thinly Sliced

  • 2 Tablespoons Tony’s 30-Minute Steakhouse Marinade

  • 1/2 Teaspoon Tony’s No Salt Seasoning Blend

  • 2 Teaspoons Rice Vinegar

  • 1/2 Tablespoon Sesame Oil

  • 4 Teaspoons Brown Sugar

  • 2 Teaspoons Soy Sauce (Low-Sodium)

  • 2 Tablespoons Oyster Sauce

  • Cornstarch

  • 1 Tablespoon Olive Oil

  • 2 Cups Cooked Rice

  • 1 Large Pineapple, Sliced and Scooped

  • 1 Red Bell Pepper, Sliced

  • 1 Green Bell Pepper, Sliced

  • 3 Cloves Garlic

  • 1 Cup Broccoli

  • Sesame Seeds, Toasted

  • Red Pepper Flakes (Optional)

  • Parsley Chopped for Garnish
  • Clear

Directions

  1. Thinly slice ribeye. Then lightly season with Tony’s No Salt Seasoning Blend and add to a bowl with Tony’s 30-Minute Steakhouse Marinade.
  2. Cover and place in refrigerator to marinate for 30 minutes. Leave marinating longer for a more intense flavor.
  3. Slice pineapple in half and scoop out the middle on both halves. Set aside.
  4. Prepare sauce for pepper steak by whisking together soy sauce, sesame oil, cornstarch, brown sugar, oyster sauce, and rice vinegar. Set aside.
  5. On medium heat, add olive oil to a skillet and cook the sliced ribeye. Transfer the ribeye to a bowl.
  6. In the same skillet, add sliced vegetables and sauté for 2 minutes.
  7. Add sliced ribeye back to the skillet with the vegetables and mix to combine. Then add the pepper steak sauce and lower heat, let simmer for 2 minutes or until the sauce thickens.
  8. Add 1 cup of rice to each pineapple half.
  9. Add pepper steak to each pineapple half.
  10. Garnish with toasted sesame seeds, chopped parsley and red pepper flakes. Enjoy!

Join our family

Bring a little spice to your email inbox with Tony Chachere's Creole Club!

from our Cajun Country Cookbook

Creole-Elote Style Party Wings

Creole-Elote Style Party Wings

@flychefaldenb takes all of the flavoring of Mexican street corn and turns it into a Creole-style…

Get Recipe
Air Fried Catfish Sandwich

Air Fried Catfish Sandwich

Let the good times roll into your next BBQ or picnic with this Air Fried Catfish…

Get Recipe