Using a large skillet, heat the oil and add the beef cubes in one layer.

Trim the fat from the beef cubes and season them with salt and pepper.

Brown the beef cubes, a few at a time, and on all sides.

Add only enough of the beef cubes to fit into the skillet without crowding and brown well on all sides, four to five minutes per side.

It's the kind of thing one could serve hot on a cold Tuesday night, fortified with some browned beef cubes and sour cream.

Add the coated beef cubes to the pan with the bacon in it and fry for 4-5 minutes, turning regularly, until browned.

Colon turned around, and came face-to-face with a bull like a beef cube on legs.

Add the beef cubes for the kebabs, toss and refrigerate overnight.

In a large, heavy-bottomed pot, saute the beef cubes quickly in oil until they are brown.

Add the water or stock to cover the beef cubes.