Easy Chinese Brown Sauce Recipe
This versatile homemade Chinese brown sauce, featuring beef broth, oyster sauce, and dark soy sauce, brings rich umami flavor to any stir-fry. It's quick to prepare and a healthier alternative to store-bought options.
Ingredients
- 0.75 cup beef broth use low-sodium if preferred
- 1.25 tablespoons oyster sauce for rich umami
- 1 teaspoon dark soy sauce for color and deep flavor
- 0.5 teaspoon sugar balances flavors
- 1 tablespoon cornstarch for thickening
Instructions
- In a small bowl, whisk together the cornstarch with 2 tablespoons of the beef broth until no lumps remain, creating a smooth slurry.
- In a saucepan or small pot, combine the remaining beef broth, oyster sauce, dark soy sauce, and sugar. Whisk thoroughly to combine all ingredients.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
- Gradually whisk in the cornstarch slurry. Continue to cook and stir for 1-2 minutes until the sauce thickens to your desired consistency.
- Remove from heat and use immediately in your favorite stir-fry or allow to cool before storing.
Notes
For a vegetarian option, substitute beef broth with vegetable broth and omit oyster sauce or use a vegetarian mushroom-based oyster sauce. Adjust sugar to taste. This sauce is excellent with beef, chicken, pork, tofu, or mixed vegetables. For a thicker sauce, add a tiny bit more cornstarch slurry. Store leftovers in an airtight container in the refrigerator for up to 5 days.