beckyjane wrote ..
> 1) What cut of beef is best for a stir-fry?
> 2) I have heard that whatever cut of beef I get, I should freeze it
> first and then cut "across the grain" of the meat.
> 3) What is the best way to prep the beef for stir-frying

In my stir-frying I found that the technique of very high heat and
short cooking times to be designed for inexpensive meals.
The cheapest cut you can find will work if it is sliced thin and
cooked very hot. Freezing makes it easy to slice thin. I usually
coat with cornstarch.
Try it all, opinions vary.