Trim fat after cooking. Pat steaks, cubes and pot roasts dry with paper toweling for better browning. To make cutting into strips for stir-frying easier, partially freeze beef to firm it. Shake salt on beef only after cooking or browning.
Salt draws out moisture and inhibits browning.
Use the pan size specified in the recipe. If the pan is too small and the beef is crowded, browning will be inhibited. If the pan is too large, overcooking may result. Turn steaks and roasts with tongs, not with a fork. A fork pierces the beef, allowing flavorful juices to be lost.