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comment Shredded steak for south east asian dish
Don't freeze the meat. Use a good sharp knife. That should suffice. If you don't have a good sharp knife, then you can resort to such trickery as firming up the meat in the freezer, at the price of reduced flavour, and reduced tenderness (ideally, you want to make sure the meat is freshly cut, and at room temperature when it goes into the pan. Which is impossible when cutting it cold)