Ribeye Stir Fry

I got a new knife. A big, shiny, sharp new one. All metal. And shiny. And I needed to try it out. So I thought I’d get some steak and cut it up good.

So I’ve got a steak and a knife. But what am I going to do with it? Stir fry seemed a natural choice. All that chopping and cutting.

So the ingredients:

  • 1 ribeye steak
  • Fancy mushrooms
  • 1 red pepper
  • Spring onions
  • Hoisin sauce
  • Soy sauce
  • Singapore noodles

Fry it all up in a wok and add the sauce:

Plate up with some noodles (shop bought of course)

So I love my new knife; it cuts through tough things like…a knife through butter. Or something like that. What’s your favourite kitchen tool? (husband/wife etc not included)

22 thoughts on “Ribeye Stir Fry

  1. Hey good to see you on my blog…thanks for the like…
    I use a chinese style cleaver for virtually all my cutting needs..It sharpens up everytime time with just the slightest kiss of the steel and will slice, chop, carve, crush…pretty much whatever you ask of it…And you can do that Jack Nicholson thing from ‘The Shining’…..Result.

  2. Apart from good sharp knives (and indeed my husband who cleans up after me), my favorite kitchen tool is my SousVide Supreme water bath. I’ve had it for a year now and had never expected that I would use it this often (more than twice a week) or that the results would be this good 🙂

  3. High quality knives are essential. You really don’t need many gadgets. A chef knife, paring, and 6″ utility knife will accomplish most tasks. Your (washed) hands can take care of the rest.

  4. just finished eating a big rib eye myself. Had it with dauphanoise potatoes and crunchy beans. They were pretty epic though the potatoes were overdone. My favourite kitchen implement is also the cooks knife. However, you need a steel or sharpening stone to avoid it becoming just blunt enough to slip yet, amazingly, sharp enough to cut your thumb to the bone.
    Best,
    Conor

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