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  • Stir fry the meat for a few minutes, watching the heat carefully so as not to burn, then turn the heat down a bit and cook until most of the sauce is absorbed, the meat begins to actually fry, and, after a few minutes, takes on a lovely reddish brown hue ??? the idea is to cook the meat and caramel just a few degrees South of carbon, the reddish-brown hue is your cue that it is perfectly done!
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