I was trying to brown some strips of beef that I cut up last night for a dish I was making..however, despite the fact that the heat was on high, the beef just kept giving off all this liquid and hence would not brown. Why so much liquid? Was it the way I cut the beef? or the quality of it? The heat was on the highest setting but I might as well boiled the water in hot water because I got no color on it. Any ideas???