Brooklyn Wok Shop officially opened in February by a young couple looking to satisfy their own food cravings.
It is a casual spot on with a concise menu. The dishes are made as single servings, not family style. There are a variety of noodle soups and the entrees all use hormone free, anti-biotic free meets.
Brooklyn Wok Shop is located at 182 North 10th street between Bedford and Driggs in Williamsburg.
More information online at brooklynwokshop.com.
Brooklyn Wok Shop's Hangar Steak and Chinese Broccoli
Serves 2
12 oz hangar steak, cleaned
2 tsp soy sauce
1 tsp cornstarch
¼ tsp baking soda
½ tsp salt
Pinch white pepper
- Slice hangar steak into 2 inch wide strips and about ¼ inch thick. Make sure you're slicing across the grain.
- Marinate steak with the above ingredients in a bowl for 15 minutes.
12 oz Chinese Broccoli
1 C chicken broth or water
4 tsp soy sauce
4 tsp oyster sauce
1 tsp sugar
2 Tbs cornstarch
2 cloves garlic chopped
2 Tbs canola oil
¼ tsp salt
Pinch white pepper
- Cut the leafy ends of the Chinese broccoli into 2 inch widths, when you get to the thicker stems cut them into ½ inch rounds. Wash the greens under running water to remove any sand or grit.
- In a bowl add chicken broth, soy sauce, oyster sauce, sugar, cornstarch, salt and pepper and mix well.
- Heat a large sauté pan over medium high heat and add canola oil. Sauté the marinated hanger steak, getting some color on each side but not cooking it through. Remove from the pan and set aside.
- In the same pan add the Chinese broccoli, garlic and ¼ cup of water and cover with a lid to steam the broccoli for 1-2 minutes.
- Remove the cover and add the beef back into the pan with the broccoli
- Add the soy sauce mixture to the pan and bring to a boil to thicken the sauce.
- Serve over rice.
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