Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1-inch ginger, peeled and minced (approx. 5g)
  • 1 small yellow onion, finely diced (approx. 80g)
  • 1/2 cup beef broth (or vegetable broth for vegetarian option) (120ml)
  • 2 tablespoons soy sauce (30 ml) (low sodium preferred)
  • 1 tablespoon oyster sauce (or vegetarian mushroom sauce) (15 ml)
  • 1 tablespoon dark soy sauce (15 ml)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1 tablespoon brown sugar (packed) (12g)
  • 1 tablespoon cornstarch (8g)
  • 1 tablespoon cold water (15 ml)
  • 2 tablespoons freshly ground black pepper (approx. 12g)
  • 1 tablespoon butter (unsalted) (14g) (optional)
  • 1/4 teaspoon sesame oil (1ml) (optional)

Instructions:

  1. Chop, measure, and have all ingredients ready to go. Mise en place is key to avoiding burnt garlic!
  2. Heat oil in wok/skillet over medium-high heat. Sauté onion until softened, then add garlic and ginger, cooking until fragrant (about 30 seconds). Don't let the garlic burn!
  3. In a separate bowl, whisk together beef broth, soy sauce, oyster sauce (or mushroom sauce), dark soy sauce, Worcestershire sauce, and brown sugar.
  4. Pour the wet ingredients into the wok/skillet. Bring to a simmer.
  5. Whisk cornstarch with cold water to create a slurry. Slowly drizzle the slurry into the simmering sauce, stirring constantly, until the sauce thickens.
  6. Stir in freshly ground black pepper. Adjust amount to taste.
  7. Remove from heat. Stir in butter (if using) and sesame oil (if using). Taste and adjust seasonings as needed. Serve immediately.