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+ servings

Garlic Mushroom Sauce

You can smell the delicious Taiwanese Nightmarket Chicken Steak sizzling from blocks away. Crispy pan-fried chicken steak, paired with fried egg and noodles, drizzled with the BEST Garlic Mushroom Sauce, this is the perfect match made in heaven! One of the easiest night market recipes to recreate at home, this mushroom sauce with chicken steak is the perfect weeknight dinner and takes less than 25 minutes to make!
Prep Time5 mins
Active Time20 mins
Total Time25 mins
Yield: 2 People


  • 3 tbsp of Butter
  • 1 tsp of Black Pepper
  • 1.5 cup of sliced mushroom
  • 1/2 whole onion chopped
  • 1.5 tbsp of minced garlic
  • 2 tbsp of Ketchup
  • 2.5 tbsp of Worcestershire Sauce
  • 2.5 tbsp of Oyster Sauce
  • 1 tbsp of Soy Sauce
  • 1 cup of Chicken stock vegetable stock, or beef stock
  • 1.5 tbsp of Corn Starch
  • 1 tsp of Sugar


  • In a pot, turn the heat to medium. Once the pot is hot, add in 2 tbsp of butter, and chopped onion. Saute together for 1-2 minutes or until the onion is fragrant.
  • Add in sliced mushroom and minced garlic, saute together for 2-3 minutes or until mushroom is soft.
  • Once the mushroom is soft, add in ketchup, Worcestershire sauce, oyster sauce, soy sauce, and 1 tbsp of butter, mix.
  • Pour in chicken stock, and let it simmer for 2-3 minutes. To thicken the sauce, mix 1.5 tbsp of corn starch with 3 tbsp of cold water, pour it into the sauce, and simmer for another 1-2 minutes.
  • Season the protein with salt and pepper and pan-fry till the meat is 80% cooked if you are serving on top of a sizzling plate; if not, skip to step 7.
  • Optional: drizzle a generous amount of oil to the sizzling plate, and transfer the protein-cooked noodles and a fried egg to the plate.
  • Once the meat is 90% cooked, drizzle on the garlic mushroom sauce all over noodles and protein, and let it sizzle till 100% cooked.



If you want to make this garlic mushroom sauce vegetarian-friendly, swap out the butter, and use vegetable stock and vegetarian oyster sauce. I like to pair my vegetarian garlic mushroom sauce with pan-fried medium-firm tofu and a side of broccolini, carrots, and udon noodles.