Have you tried freezing the meet and slicing it super thin while it's still frozen, the way hot pot/Pho restaurants do?

Like writers block, that's what we do- I take it out frozen a few hours early, and cut it thin while it's still frozenish. Otherwise, cooking too long will make it tougher/dryer. I use a frying pan (used both SS and non stick), and the trick I've found is to make sure it's HOT before adding the food. I also do my veg first, then the meat after it's 1/2 way done- otherwise, the meat overcooks while I get the veg where I like it. I make it sound like a long time, but 5m. is plenty for thin-cut strips of meat.

I think a cornstarch and wine marinade would help tenderize the meat.

HB is correct. Most stir fry has a marinade of cornstarch, soy sauce and a Chinese cooking wine. What type of beer stir fr do you like? I recently tried this recipe for Mongolian Beef and it similar to others recipes in Chinese cookbooks I own. The blog itself is quite good. It worked out great. The meat does not need to be super thin or pho noddle thin.

I think the cut of meat makes a big difference as well. While I have done my own slicing of partially frozen meat - sirloin only - the premium supermarket in my area offers already very thinly sliced sukiyaki beef, which I use for stir fries, sukiyaki and for beef stroganoff. Cooks very quickly and is so tender it melts in your mouth.

Thank you all these are some good suggestions already. I have heard of freezing the meat first to slice it thinly but haven't tried that. I have added a bit of corn starch blend at the end to thicken the sauce, but haven't typically used it at the beginning in a marinade, although I think I have done it sometimes. I'll make sure the next cut is sirloin. We don't have a large kitchen. I now have 2 Nescos 18 qt. and recent purchase of a 6 qt. and they need to be stored in the garage, a wok would too. We have an electric range - no gas lines in our area & would have been too costly for propane gas line. I've heard if you have an electric range might as well just use a cast iron skillet?

flank steak cut thinly across the grain NOT with the grain . very smoking hot pan, stir fry in batches be sure your pan returns to hot before placing in next batch. you want to sear the thinly cut beef , remove each batch after searing. beef slices should not be cold straight out of the refrigerator. I have used a 10 inch cast iron skillet and I like it because it retains heat and can get really hot and returns to hot after first batch sears . a well seasoned cast iron skillet with a little peanut oil will sear beautifully. I also drizzle a little peanut oil on to the sliced beef while marinating( just a little)

Thanks - I did know to cut it across the grain - I also think my pan wasn't hot enough or the meat was too cold or both. I would love peanut oil but my son is allergic to nuts so I don't cook with it.

since you are unable to use peanut oil, canola or a canola/olive oil blend also works, I often use the canola/olive oil blend

A flat bottomed wok will work with an electric stove....and the reason for a wok is for the small amount of oil needed and that hot spot on the bottom plus the ability to push cooked foods up the sides to keep hot but not cook more.

That makes sense, thanks. I'll try the improvements noted above soon then re-consider getting a wok.