30-Minute Steakhouse Marinade 
No Salt Seasoning 
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
Get RecipeIt’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.
Ingredients
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2 Pounds Ribeye, Thinly Sliced
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2 Tablespoons Tony’s 30-Minute Steakhouse Marinade
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1/2 Teaspoon Tony’s No Salt Seasoning Blend
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2 Teaspoons Rice Vinegar
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1/2 Tablespoon Sesame Oil
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4 Teaspoons Brown Sugar
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2 Teaspoons Soy Sauce (Low-Sodium)
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2 Tablespoons Oyster Sauce
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Cornstarch
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1 Tablespoon Olive Oil
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2 Cups Cooked Rice
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1 Large Pineapple, Sliced and Scooped
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1 Red Bell Pepper, Sliced
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1 Green Bell Pepper, Sliced
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3 Cloves Garlic
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1 Cup Broccoli
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Sesame Seeds, Toasted
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Red Pepper Flakes (Optional)
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Parsley Chopped for Garnish
- Clear
Directions
- 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.
- Cover and place in refrigerator to marinate for 30 minutes. Leave marinating longer for a more intense flavor.
- Slice pineapple in half and scoop out the middle on both halves. Set aside.
- Prepare sauce for pepper steak by whisking together soy sauce, sesame oil, cornstarch, brown sugar, oyster sauce, and rice vinegar. Set aside.
- On medium heat, add olive oil to a skillet and cook the sliced ribeye. Transfer the ribeye to a bowl.
- In the same skillet, add sliced vegetables and sauté for 2 minutes.
- 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.
- Add 1 cup of rice to each pineapple half.
- Add pepper steak to each pineapple half.
- Garnish with toasted sesame seeds, chopped parsley and red pepper flakes. Enjoy!
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