Basic Chinese Brown Sauce
Either store-bought beef broth or beef bouillon cubes dissolved in boiling water can be used in this recipe.
Serves: 6Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- ½ cup beef broth
- 1 Tbsp. soy sauce
- 1 Tbsp. oyster sauce
- 1 Tbsp. Chinese rice wine or dry sherry
- 1 tsp. granulated sugar
- 1 tsp. sesame oil
- ¼ tsp. ground black pepper
- 2 tsp. cornstarch
- In a bowl, whisk together beef broth, soy sauce, oyster sauce, rice wine, sugar, sesame oil, and pepper until combined.
- Whisk in the cornstarch. Either use the sauce immediately or store in a sealed container in the refrigerator until ready to use. (Use the sauce within 3 or 4 days.) Stir the sauce before adding it to the stir-fry to bring up any cornstarch that has settled on the bottom.