In response to reader requests, here is a basic recipe for brown sauce that uses beef bouillion cubes. Note: The exact strength and flavor of the broth will vary depending on the brand of bouillion cube you are using. You may want to adjust the seasonings if you are using a brand other than McCormick.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
- 1/4 plus 1 1/2 cups water
- 1 McCormick beef bouillion cube
- 3 TB oyster sauce
- 2 1/2 tsp dark soy sauce
- 1 1/4 tsp sugar
- 2 tablespoons cornstarch
Preparation:
1.Dissolve the cornstarch in 1/4 cup water. Set aside.
2.Have the oyster sauce, dark soy sauce and sugar measured out and ready to add.
3.In a medium saucepan, bring the 1 1/2 cups water to a boil over medium heat. Crumble the beef cube in the boiling water and stir to dissolve. (Note: If you haven’t measured out the remaining ingredients, remove the pot from the stove element while measuring and adding them in).
4.Stir in the oyster sauce, dark soy sauce, and sugar. Re-stir the cornstarch/water mixture and add it in, stirring constantly until the sauce thickens. Yields about 1 3/4 cup.
Brown Sauce - a recipe using beef broth
More Chinese Sauce Recipes
Main Chinese Food Recipe File
2.Have the oyster sauce, dark soy sauce and sugar measured out and ready to add.
3.In a medium saucepan, bring the 1 1/2 cups water to a boil over medium heat. Crumble the beef cube in the boiling water and stir to dissolve. (Note: If you haven’t measured out the remaining ingredients, remove the pot from the stove element while measuring and adding them in).
4.Stir in the oyster sauce, dark soy sauce, and sugar. Re-stir the cornstarch/water mixture and add it in, stirring constantly until the sauce thickens. Yields about 1 3/4 cup.
Brown Sauce - a recipe using beef broth
More Chinese Sauce Recipes
Main Chinese Food Recipe File
