<beckyjanekaizerman ...
> Hello rfc experts,
>
> I want to do a beef stir-fry sometime this weekend, and need a bit of
> advice. My questions a
>
> 1) What cut of beef is best for a stir-fry?

Generally, mid-range (sirloin/top sirloin), not too tough to need long
cooking, but not too tender that it will turn to mush.
>
> 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. Apologies for my
> ignorance, but how does one determine "the grain" of the meat, and how
> to cut against it? If someone could give a detailed description of
> what directions the fibers in the meat should be as I'm slicing it,
> 'twould be much appreciated!

Freezing meat for stir-frying is just this---if the meat is at about 3/4 -
2/3 thaw, you can slice any way you want, as thin as you want. After the
slicing, it thaws in minutes in the marinade---there is enough freeze/froze
in the meat to keep it stable for very thin slicing.
>
> 3) What is the best way to prep the beef for stir-frying after slicing
> it up? I've seen references to "velveting" the meat with various
> combinations of cornstarch and egg-white, and would especially
> appreciate an explanation of the purposes of preparing meat for
> stir-frying (whether marinating or otherwise).
>