"Weepy" beef stir-frys and fajitas

[Adriana]

Does anybody else have the problem of thinly sliced beef weeping before it is completely browed? I run into this problem frequently when browing beef for stir-frys, fajitas and stroganoff. How do I avoid it? I've tried making sure I have a very hot pan and enough oil, but still, after just a minute or two in the pan the fluid comes rushing out and the meat gets braised instead of browned.

[funnybone]

A non-stick pan will not brown the food like a regular pan. If you have been using non-stick, that may be your problem. Just a thought.

[Ohioan]

Try turning the heat up very high so that the fluid "cooks off" (evaporates) quickly. The meat will then begin to brown. I used to do this all the time when I made Szechuan dry-fried beef.

Cheers,
Phoebe

[Linda in MO]

Maybe you're over-crowding your pan with meat. Maybe you could try to brown it in two batches. Just a thought.

[Adriana]

Funnybone, I have Circulon pans. While the finish isn't just like a cheapo non-stick teflon finish, this might be the reason.

I don't think it's crowding but I'll try that angle too.

[Leonard]

My first thought was overcrowding the pan. Sometimes that causes foods to almost steam instead of sear and brown. I would also try cooking the meat in 2 batches. Good luck!