I can't quite seem to master the meat component of home stir fry. I'm pretty good at the concepts of stir frying and can deliver great veggie dishes, shrimp, ground meats, etc.
It's the slices of meat, in particular beef, that don't seem to work as well. Mostly, there's a toughness issue. There's also a side challenge of making the meat not seem boiled. And then there's the market selections that have too much fat for a quick cook situation.
It seems most Chinese stiry fry has soft, easy to chew meat - and it's most likely not made from the finest beef. Japanese stir fry, on another hand, can seemingly have bits of beef that almost have a fire grilled quality before being stirred into noodles, etc. In both cases, the meat is part of the whole dish, rather than a component that needs extra chewing. Know what I mean?
So is there a technique issue I'm missing, such as pounding with a hammer? Or certain cuts that should be bought? Or a combo of things?