*I used chuck steak and I bought it already cubed.
*It is important to not “play” with the meat. If you try to turn it too soon it will stick to the pan. It will turn easily when it has formed a brown crust. This is an exercise which requires patience. If moved too much the meat will release its juices and steam rather than fry.
* Contrary to a widely held belief, searing the meat does not actually seal moisture inside the meat, as you will notice. The seared meat, when removed to a plate, will release a lot or moisture. However, browning the meat does add tremendous depth of flavour.
*To obtain maximum flavour from the parsley I like to add it at the end of cooking.
*For buttered noodles, boil the pasta of your choice until it is al dente, toss in a bowl with some butter, salt, pepper and chopped parsley.