After everything was in the pan over medium heat, I cooked the dish for intervals of 2 minutes at a time in an effort to watch the beef. After four minutes had passed, the beef had cooked enough to brown on both sides. The surprising thing was, however, even though I had heated the pan before adding the food, the food itself wasn't all that hot. After sampling the beef, it was at serving temperature, at best, which was a little odd.
The beef was too chewy. But, overall, it was delicious. I was scraping my plate for every bit. Once again, some of the flavor of the original mixture had been lost, but not to the severe amount as baking had done.
I think if I marinated the beef in the mixture for a few hours, that would help to tenderize it some.