A lot of Chinese stir-fried dishes from Chinese takeaways often add a lot of “Chinese brown sauce” in their dishes. This brown sauce usually contains beef stock/beef broth to give the dish an extra flavor but you can also use chicken broth/stock if you want to.
We must emphasize “Brown Sauce” is a Western Chinese takeaway thing. At least in my culture, we don’t use brown sauce at all. The whole purpose of brown sauce is to thicken the sauce and add a little flavoring. In real Eastern cuisine, you don’t need to add extra flavoring using this kind of sauce but we will thicken our sauces using potato starch powder.
For this article, we’ve provided a recipe for the normal version of Chinese brown sauce (beef version) as well as the alternative chicken version.
You will often find this easy to make brown sauce accompanying popular Chinese dishes such as beef with broccoli, chow meins, etc.
- 3/4 cup beef broth
- 1 1/4 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1 tablespoon corn flour (or potato starch)
Gather the ingredients.
Pour all the ingredients into a saucepan.
Mix evenly and make sure there are no lumps of corn flour.
Bring it to a boil first and keep stirring during cooking and simmer until the sauce reaches the thickness you like.
- Chicken Broth Version: You'll need 1 cup chicken broth (or chicken stock), 1 1/2 tablespoons oyster sauce, 2 teaspoon dark soy sauce, 1/2 teaspoon brown sugar, and 1 tablespoon corn flour (or potato starch). Pour all the ingredients into a saucepan. Mix evenly and make sure there are no lumps of corn flour. Bring it to a boil first and keep stirring during cooking and simmer until the sauce reaches the thickness you like.