Hi Dolls,
Cajun pepper steak pineapple bowls are perfect for a summer-inspired meal! Make it for the family or for Ladies’ night out on the patio! It’s colorful, delicious, and takes literally no time to prepare. Everyone will love it and will think you spent hours in the kitchen preparing it! Check out the recipe below!
This post is sponsored by Tony Chacheres but opinions are my own.
Here are the ingredients you’ll need:
- 2 lb. Ribeye (thinly sliced)
- 2 Tbsp Tony Chachere’s Steak Marinade
- ½ tsp Tony Chachere’s Creole No-Salt Seasoning
- 2 tsp Rice vinegar
- ½ tsp sesame oil
- 2 Tbsp Brown sugar
- 2 Tbsp Soy Sauce (low-sodium)
- 2 Tbsp Cornstarch
- 1 Tbsp Olive Oil
- 2 cups cooked rice
- 1 large Pineapple (sliced and scooped)
- 1 Red Bell Pepper (sliced)
- 1 Green Pepper (sliced)
- 2 cups broccoli
- 3 Garlic Cloves (minced)
- 1 cup broccoli
- Sesame Seeds (toasted)
- Red Pepper Flakes (optional)
- Parsley (chopped for garnish)
This recipe is featuring the Tony Chachere’s No Salt Seasoning Blend and the Tony Chachere’s Creole Style Steakhouse Marinade. There will be plenty of salt in the marinade and soy sauce so I recommend using the Tony Chachere’s No Salt Seasoning Blend for all the delicious Cajun spices without he extra sodium!
Directions
1.) Chop red bell pepper, green bell pepper, and onion into squares and set aside.
2.) Thinly slice ribeye and add to a bowl. To the bowl add Tony Chachere’s No Salt Seasoning Blend, garlic, 1/2 cornstarch, sesame oil, 1/2 soy sauce, rice vinegar, brown sugar, and Tony Chachere’s Steakhouse marinade. Stir to combine, cover, and place in the refrigerator to marinade for 30 minutes.
3.) While the steak marinades, slice pineapple in half and scoop out the middle to make your pineapple bowls. Set aside.
(The pineapple scooped out can be used in a smoothie or salad later!)
4.) On medium heat, add olive oil to a skillet and cook the marinated steak. Once done, transfer to a bowl.
5.) To the same skillet add, sliced veggies, broccoli, and saute for 2 minutes. Add cornstarch slurry (make with 1/2 cup water and remaining cornstarch and soy sauce), then return the cooked pepper steak and combine. Lower heat and let it simmer for 2 minutes or until sauce thickens.
6.) Add 1 cup of rice to each pineapple bowl and sprinkle on parsley.
7.) Add pepper steak to the pineapple bowls, garnish with sesame seeds, red pepper flakes, and enjoy!
There you have it! Lovely, summery, Cajun Pepper Steak Pineapple Bowls! You’re sure to taste those delicious Cajun flavors in every bite with a subtle hint of pineapple in the background! You can also substitute the steak with chicken or pork for the same great taste! Just use the Tony Chacheres chicken or pork marinade instead of the steak. Everyone will love it so this recipe is an absolute must-try! Be sure to use Tony Chachere’s No Salt Seasoning Blend and Steak Marinade because the flavor is unmatched! If you decide to give this recipe a try, please let me know how it turned out for you!
As always, thanks so much for stopping by!
XOXO
