The meat is cooked in a mixture of soy, brown sugar, garlic, fresh
ginger – and the sriracha I added for extra heat. 3 hours into it, if
you’re home, your house will smell amazing! Because I used quite a bit
less brown sugar than the original recipe called for and I added extra
water that the original recipe
didn’t call for, I reduced some
of the liquid in a sauce pan while I was shredding the cooked beef. This
concentrated the flavors and made a thicker glaze that nicely coated
the beef. Certainly not required if you’re in a hurry. But totally worth
it if you’ve got time.
Click
HERE for this recipe
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